Mediterranean Tuna Salad
So different, you won’t even think of it as tuna salad.




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October 2007

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Recipe: Mediterranean Tuna Salad

With Carrots, Cherries, Feta & Green Beans



If you’re making the same old tuna salad recipe, break out of the box with this unusual combination of ingredients that are a taste delight. If you don’t like feta, you can leave it out or substitute blue cheese.


  • 2 (6-ounce) cans white tuna in water, drained and flaked
  • 1 cup cut green beans, cooked and drained
  • 3/4 cup dried tart cherries
  • 1/2 cup shredded carrots
  • 1/2 cup chopped celery
  • 1/2 cup bottled balsamic vinaigrette salad dressing
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon Dijon mustard
  • 1/4 cup pine nuts, toasted
  • Salad greens (optional)


  1. Combine tuna, cooked green beans, dried cherries carrots and celery in a medium bowl. Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.
  2. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Sprinkle with pine nuts just before servings. Serve over salad greens, if desired.

Makes 4 servings (1 cup each).


Recipe and recipe images courtesy © Cherry Marketing Institute. All rights reserved. Additional material © Copyright 2005- Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.