Directions
- 1Dice the vegetables finely. Deseed and dice the cucumber, finely dice the red onion, chop the olives roughly, finely chop the dill, quarter the cherry tomatoes and dice the red pepper.
- 2In a bowl, drain and add the tinned tuna.
- 3Add yoghurt, mustard, and lemon juice.
- 4Add the cherry tomatoes, onion, cucumber, crumbled feta, red pepper, olives, and dill.
- 5Season with lots of black pepper, salt to taste and honey.
- 6Mix well until combined.
- 7Store in an airtight container for up to 3 days.
Ingredients
- 240 g tinned tuna in water or brine
- 150 g cherry tomatoes
- 0.25 large cucumber
- 0.5 small red pepper
- 1 heaped tbsp fresh chopped dill
- 1 heaped tbsp fresh chopped parsley
- 0.5 small red onion
- 2 large heaped tbsp thick yoghurt
- 1 tbsp wholegrain mustard
- 1 large handful pitted Kalamata olives
- 0.5 lemon juice
- 60 g feta
- 1 tsp honey
Equipment
bowlspoonknifecutting boardairtight container
Related recipes
Copycat Cavender's Greek Seasoning
Greek · Drink10m
Greek Lemonada
Greek · Drink
Moussaka
Greek · Drink2h 55m
Crispy Roasted Potatoes with Greek Yogurt Sauce
Greek · Drink
High Protein Mexican Streetcorn Chicken Bowls
Greek · Drink
Greek Chicken Gyros on a Homemade Spit
Greek · Drink
Airfryer Greek Chicken Bowl
Greek · Drink
Chicken Gyros
Greek · Drink1h 10m
Aubergine Ottolenghi Style
Greek · Drink45m
Spicy Feta Chicken Crunch
Greek · Drink
Salmon with Feta, Spinach, and Cherry Tomatoes
Greek · Drink30m
Avgolemono
Greek · Drink