Mediterranean Yellowfin Tuna Salad

Mediterranean Yellowfin Tuna Salad

This Mediterranean tuna salad has been known to turn tuna salad haters into huge fans. I grew up on it. In fact, my husband refused to eat it when I mentioned it was on the menu. He’s a convert. The key is to use the tuna listed in this recipe. It’s a better tasting tuna without the smell of other brands. This recipe, cool dish that you can serve on its own with some croutons or your favorite crusty bread.


  1. Chopped Green Onions – 1/2 c. (you can substitute this out for a red onion too)
  2. Halved Cherry Tomatoes – 1.5 c. (use the yellow ones if you want to cut back on acidity)
  3. Genova Yellowfin Tuna in Extra Virgin Olive Oil  – 5 oz. can (don’t stray from this brand – tastes better than other canned tuna)
  4. Olive Oil – 2 Tbs.
  5. Cucumber – 1 (skinned, seeded and diced or cut in bite size pieces)
  6. Water – 5 oz. (I pour water in the empty tuna can so it picks up the flavor and more of the oil)
  7. Oregano – 1 Tbs.
  8. Salt – 2 tsp. (or more depending on your taste)


  1. Combine all ingredients in a large bowl and toss.
  2. If it’s sweltering hot out, cover & chill for 30 minutes to an hour. Otherwise, munch away!


Comments, Suggestions, Ideas?