Quick and Easy Tuna Salad

Chef Brainy
What Started it all:

Serves: 4


  • 2 cans of tuna
  • 1/2 red onion, finely chopped
  • 1/2 cucumber, diced
  • 2 tomatoes, chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Drain the cans of tuna and transfer to a mixing bowl.
  2. Add the chopped red onion, diced cucumber, chopped tomatoes, sliced black olives, crumbled feta cheese, and fresh parsley to the bowl with the tuna.
  3. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  4. Pour the dressing over the tuna and vegetable mixture. Gently toss everything together until well combined.
  5. Taste and adjust the seasoning as needed.
  6. Serve the tuna salad as a sandwich filling, on top of a green salad, or enjoy it on its own.
  7. Refrigerate any leftovers in an airtight container for up to 2 days.

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