Greek-style Tuna Salad

Makes 8 servings; ½ cup each serving

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  • 1 12-ounce can tuna in water
  • 1 15.5-ounce can cannellini beans, or other white beans
  • 1 2.25-ounce can sliced black olives, or 1/3 cup
  • ½ small red onion
  • ⅓ cup chopped fresh parsley
  • 1 Tablespoon dried thyme
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 3 Tablespoons vegetable oil
  • 3 Tablespoons lemon juice


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain tuna and add to medium mixing bowl.
  3. Drain and rinse beans and sliced olives and add to mixing bowl with tuna.
  4. Peel onion and cut ½ onion into small pieces. Add onion to mixing bowl.
  5. Wash parsley and pat dry with paper towel. Pull parsley leaves from stems and cut into pieces. Add parsley to mixing bowl.
  6. Add thyme, pepper, salt, oil, and lemon juice to mixing bowl with other ingredients and mix well to combine. Cover and let chill in the refrigerator for at least an hour before serving.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.