Tuna Greek Salad

Simple, easy recipe with lots of veggies. Served room temperature or chilled which is perfect for warmer days.

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Step 1

Chop the red onions. Place in a bowl of red wine vinegar and water to soak. Set the quinoa to cook on the stove

Step 2

While the red onion soaks and the quinoa cooks, chop or slice all the remaining vegetables. Drain the tuna and the can of bean medley

Step 3

Combine all ingredients in a bowl then add the olive oil, salt, lemon juice and oregano. Toss and serve.