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Mediterranean Tuna Pasta Salad

 Mediterranean Tuna Pasta Salad
Cubed tuna steak dresses up this hearty, Greek-style pasta salad. The mild tuna flavor blends nicely with the olives, feta cheese and veggies.—Sarah Farley, Greenfield, Wisconsin
4 ServingsPrep: 20 min. Cook: 20 min.


  • 2 cups uncooked bow tie pasta
  • 2 tuna steaks (8 ounces each), cut into 1/2-inch cubes
  • 4 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium cucumber, peeled and chopped
  • 1 small red onion, thinly sliced and separated into rings
  • 1/3 cup halved pitted Greek olives
  • 1 large tomato, cut into wedges
  • 1 cup (4 ounces) crumbled feta cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute tuna in 1 tablespoon oil until fish flakes easily
  • with a fork; cool.
  • In a jar with a tight-fitting lid, combine the lemon juice, oregano,
  • garlic, salt, pepper and remaining oil; shake well.
  • Drain pasta and rinse in cold water.
  • In a large salad bowl, combine the pasta, tuna, cucumber, onion,
  • olives, tomato and feta cheese. Drizzle with dressing; gently toss
  • to coat. Yield: 4 servings.

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Mediterranean Tuna Pasta Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.