By JJ Virgin

Greek Tuna Salad


June 7, 2023

Makes: 2 servings


For the dressing:

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

1 scoop Collagen Peptides Powder

¼ tsp Dijon mustard

1 tsp shallots, minced

1 tsp capers

1 garlic clove

1 tsp fresh-squeezed lemon juice

¼ tsp sea salt

¼ tsp ground black pepper

For the salad:

2 cups arugula leaves

2 6.7-oz jars Tonnino Yellowfin Tuna

1 cup cherry tomatoes

¼ cup red onion, chopped

1 cup English cucumber, chopped

½ cup kalamata olives, sliced

1 tbsp fresh dill, chopped

½ cup dairy-free feta cheese, crumbled


1Combine dressing ingredients in a blender and blend for 30 seconds. Pour dressing in a jar and place in the refrigerator to chill for 20 to 30 minutes.

2Place 1 cup of arugula leaves on each plate. Set aside.

3Take tuna out of the jar and drain the liquid. Place tuna in a large mixing bowl.

4Add the remaining salad ingredients to the bowl. Pour dressing over salad and gently mix.

5Place salad mixture over each plate of arugula leaves. Enjoy!

6Keep refrigerated for up to 3 days.


Nutrition Facts

Total Fat54g (if using all the dressing)
Total Carbohydrates25g
Dietary Fiber6g