Tuna Salad with a Greek Twist

20171004_173203I know what you’re thinking. Tuna salad? Really? Yes! I know it’s not sexy, but tuna salad sandwiches are one of my family’s favorites. I’ve loved them since I was a kid. Maybe it’s a Greek thing, but I have always been fond of this variety of seafood. Perhaps it’s stamped onto my “Greek DNA”, but I’m good with it!

20171004_171344(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

My dad was usually the “sandwich man” in our home and he had a flair for being able to add just the right flavor to our weekend lunches. It was not uncommon for me to be begging to be able to have them, and now my kids have somehow picked up the same trait. Hmmm… I wonder where they learned it?

20171004_171757At some point in my adulthood, I decided to experiment a little more with my own tuna salad concoction. I don’t remember when or why, I was probably just in one of those moods. Eventually the recipe below evolved and now this is pretty much my regular formula.  (My sourdough bread recipe is the perfect rustic bread for this sandwich.)

My fennel is a little worse for wear at this time of year, but I did manage to get enough for our sandwiches.

The recipe can be fiddled with depending on your tastes and what you have in your pantry. I don’t always use capers, sometimes it’s chopped up dill pickles (not relish). If I have fresh dill, I might use that instead of fennel. If I have celery, I’ll throw that in, too. Why not?

My only request is that you purchase tuna that has been responsibly harvested. This way there will be plenty to enjoy for a long time to come!


Greek-Style Tuna Salad Recipe

You can make this in advance and have it as a go-to lunch for the rest of your week!

      • Ingredients

    • 2 7oz cans tuna (freeschool caught skipjack is a good option)
    • ¼ c. mayonnaise (I typically use a bit more, so start here and see what suits you)
    • ¼ tsp. Dijon mustard (or more to taste)
    • 2 Tbsp. capers or chopped dill pickles (or both!)
    • 1 tsp. juice from the capers or pickles
    • ¼ c. chopped fresh fennel or dill
    • 1-2 green onions sliced (green parts included)
    • 1-2 stalks celery, diced
    • 1/3 c. crumbled feta cheese


Drain the liquid from the cans of tuna, and put the tuna into a bowl. Break up the tuna with a fork. Add the remaining ingredients other than the feta, and mix thoroughly.   Add the feta at the end in order to gently mix it in without smearing it into goo.

Spread thickly onto bread. Putting more mayonnaise on the bread is optional, but we like it. Try my sourdough bread recipe, it makes a great compliment to this recipe!