Tonosalata Recipe | PBS Food

This Greek tuna salad is a great alternative to the traditional American tuna salad—bright and refreshing, this recipe is a light, quick and easy version of a classic. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.

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  • 4 tablespoons olive oil, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 bunch scallions, chopped
  • Salt, to taste
  • 1 5 oz can non-GMO chunk light tuna in water
  • 1-2 thick slices dark, hearty, whole grain bread
  • Pea shoots, parsley, and/or dill for garnish
  • Lemon zest, for garnish


  1. Add 4 tablespoons olive oil, 2 tablespoons of lemon juice, 1 teaspoon Dijon mustard, and scallions to a medium mixing bowl; season with salt to taste, and stir to fully combine.
  2. Strain the can of tuna fish, discarding the holding liquid, and add the tuna to the mixing bowl with the other ingredients, mixing with two forks to fully combine.
  3. To serve, scoop onto a slice of hearty bread, and top with pea shoots (or garnish of choice) and grated lemon zest; drizzle with olive oil and serve.


  • You can also serve this tuna salad as a dip, using romaine lettuce hearts or pita chips for dipping!
  • If you prefer a ‘creamy’ tuna salad, add 3 tablespoons of Greek yogurt to the recipe—a healthy alternative to mayonnaise.
  • Add your favorite herbs and/or spices, and your favorite vegetables for a heartier version of this recipe.
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