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  • 3 hard-cooked eggs, peeled and diced
  • 1 (6-ounce) can tuna, packed in water, drained
  • 2 tablespoons finely chopped red onion
  • 1/4 cup pitted kalamata or black olives, sliced
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon red wine vinegar
  • Coarsely ground black pepper
  • 4 cups mixed greens


  1. Combine eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens.


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The recipe was originally published as Mediterranean Tuna Salad on

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