Feta and Tuna Salad

Robusto
  • 1/2 lb feta cheese, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup pitted black olives, chopped
  • 2 cans (6 oz each) light chunk tuna in water, drained and flaked into large pieces
  • Juice of 1 lemon
  • 3 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 2 tsp fresh thyme leaves
  • 1 tsp minced fresh mint
  • Salt and freshly ground pepper
    • In bowl, combine cheese, onion, olives and tuna.
    • In separate bowl, whisk together lemon juice, olive oil, thyme, mint, and salt and pepper to taste. Pour over tuna mixture and toss gently. Cover and let stand at room temperature for at least 1 hour before serving.
    Prep Time

    1 hr


    Inactive Time

    10 min


    Cook Time

    N/A


    Total Time

    1 hr 10 min


    Servings

    N/A

     


    X

    Categories

    Lunches

    Ingredient: Fish & Seafood

    Cooking Method: No Cook

    World Cuisine: Greek

    Product: Robusto

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