Grilled Tuna Salad Santorini

READY IN: 15mins
Recipe by Chef Kate

This wonderful salad has all the flavors and scents of a Greek island. You can grill the tuna specifically for the salad, or, make extra when you barbecue and use the leftover grilled tuna the next day to make this. I recommend serving this over a bed of red leaf or butter lettuce. Cooking time does not include grilling the tuna.


Served with plenty of crusty baguette. I did as Chef recommended and turned the salad onto a bed of fresh red leaf lettuce. A very uncomplicated, yet delicious recipe. Thank you. I love that you used grilled tuna in creating this recipe; I shall serve it again to guests at barbeque meals.

Ingredients Nutrition


  1. Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
  2. Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
  3. Whisk in olive oil.
  4. In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
  5. Grind in pepper to taste.
  6. Pour the dressing over the salad and toss.

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