Paleo Greek Tuna Salad

Every Sunday I make a big batch of food for my husband to take to work. I often make this tuna salad because it keeps well and is crazy easy to make. You can really add whatever you like, but I like to give it some Greek flavors. Because I’m obsessed with Greece. And Greek food. And Greek herbs and spices.

I often make this tuna salad because it keeps well and is crazy easy to make. You can really add whatever you like, but I like to give it some Greek flavors. Because I’m obsessed with Greece. And Greek food. And Greek herbs and spices.

5 cans wild BPA-free tuna ( (drained))
1 cup of grape tomatoes (sliced in half)
1/4 large cucumber (diced)
1/2 red onion (diced)
1/2 cup of seedless kalamata olives (cut in half)
1/2 cup of olive oil
dill to taste (see note)
oregano to taste
salt and pepper

Drain the tuna and put it in a big bowl.
Add the tomatoes, cucumber, red onion, olives and olive oil.
Toss to combine.

Now, as for the herbs. I didn’t give an exact amount because our palettes vary so much. I like a ton of dill and a little bit of oregano. Add in each in small amounts until you like the taste.