Best Greek Style Tuna Salad Sandwiches Recipes

TUNA EGG SALAD RECIPE

Tuna Egg Salad Recipe image

An EASY tuna egg salad recipe! See how to make tuna salad with eggs in just 10 minutes. Plus, tuna and egg salad stores is healthy and perfect to make ahead.

Provided by Maya Krampf

Time 10m

Number Of Ingredients 11

Ingredients

1/2 cup Mayonnaise
1 tbsp Dijon mustard
1 tbsp Fresh parsley
1/2 tsp Paprika
3 5-oz. can Tuna ((drained; I used a combination of chunk light and solid white albacore))
1/4 cup Celery ((finely chopped))
2 tbsp Pickles ((finely chopped))
2 tbsp White onion ((minced))
4 large Hard boiled eggs ((diced))
Sea salt ((to taste))
Black pepper ((to taste))

Steps:

In a medium bowl, use a fork to whisk together the mayo, mustard, parsley, and paprika, until smooth.
Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.
Fold in the diced eggs.

Nutrition Facts : Calories 398 kcal, Carbohydrate 1 g, Protein 34 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 230 mg, Sodium 341 mg, Sugar 1 g, ServingSize 1 serving

THE BEST TUNA SALAD

The Best Tuna Salad image

I never get tired of an excellent tuna salad recipe, and of the hundreds of versions I've made, this version is the best. Serve on toast, crackers, a bed of greens, or grilled as a very delicious tuna melt.

Provided by Meggan Hill

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

4 (5 ounce) cans tuna packed in water (drained (see note 1))
1 cup mayonnaise (or less to taste (see note 2))
1/3 cup celery (finely chopped (about 1 rib))
2 tablespoons red onion (minced, about 2 small slices)
2 tablespoon sweet pickle relish ((see note 3))
1 tablespoon fresh lemon juice
1 clove garlic (minced)
salt and freshly ground black pepper

Steps:

In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or cover and chill until serving.

Nutrition Facts : Calories 345 kcal, ServingSize 0.5 cup, Carbohydrate 3 g, Protein 19 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 516 mg, Fiber 1 g, Sugar 2 g

GREEK SALAD PITA SANDWICHES

Greek Salad Pita Sandwiches image

Provided by Kristen Williams

Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved

Steps:

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

GREEK-STYLE TUNA SALAD SANDWICHES

Greek-Style Tuna Salad Sandwiches image

Tired of the same old tuna sandwich? Welcome a Greek-style version.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 can (12 oz) tuna, drained, flaked
1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/2 cup crumbled feta cheese or shredded mozzarella cheese
1 medium stalk celery, chopped (1/2 cup)
1 loaf (1 lb) French bread
1/4 cup Italian dressing

Steps:

In medium bowl, mix tuna, bell peppers, cheese and celery.
Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 1280 mg, Sugar 5 g, TransFat 1 g

GREEK-STYLE TUNA SALAD

Greek-Style Tuna Salad image

I had this in a restaurant once and it was so good I had to go home and recreate it. I have it with spinach stuffed in a pita or sandwich. I've cut back on the dressing to keep the calorie count low but adding more is yummy!

Provided by Jen M.

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 (5 ounce) can chunk light tuna in water, drained
1 tablespoon chopped red onion
2 teaspoons prepared Greek vinaigrette salad dressing (such as Kraft®)
3 pitted Kalamata olives, chopped
1 tablespoon crumbled feta cheese

Steps:

Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.7 g, Cholesterol 46.2 mg, Fat 9.7 g, Fiber 0.3 g, Protein 33.7 g, SaturatedFat 2.6 g, Sodium 428.9 mg, Sugar 1.1 g

GREEK TUNA SALAD

Greek Tuna Salad image

Make and share this Greek Tuna Salad recipe from Food.com.

Provided by CaliforniaJan

Categories Greek

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 (6 ounce) cans tuna in water, drained
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and quartered
1/2 cup pitted halved kalamata olive
1/3 cup crumbled crumbled reduced-fat feta cheese
2 tablespoons minced garlic
1/2 cup sliced red onion
1/2 diced celery
1/3 cup diced red bell pepper
2 tablespoons sherry wine vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup chopped flat leaf parsley
1 head butter lettuce

Steps:

Flake tuna and then combine with the remaining ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
To make the salad more refreshing, chill ingredients for an hour before preparing.

Nutrition Facts : Calories 240.3, Fat 13.1, SaturatedFat 2.1, Cholesterol 37.5, Sodium 762.4, Carbohydrate 8.1, Fiber 3, Sugar 1.6, Protein 23.2

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

Steps:

In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g