Cretan Tomato Salad with Tuna

5 from 6 votes
Prep Time 25 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 0,5 medium sized Onion, brown
  • 2 tbsp Celery leaves, fresh or frozen
  • 1 Can Tuna in vegetable oil, approx. 180g
  • 2 Pinches Pepper, black, fresh from the mill
  • 1 tsp Vegetable broth, concentrated bouillon or salt
  • 1 tbsp Gemista, (herbal mix from Crete), alternatively herbs from Provence
  • 1,5 tbsp White wine vinegar, mild
  • 100 g Feta
  • Dill, fresh
  • Flowers and leaves


  • Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stem. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Roughly cut a peeled half onion into rings. Quarter larger rings.
  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Take 2 tbsp of the frozen goods and let them thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
  • Cut the tuna into smaller pieces and place in a bowl with the oil. Add all remaining ingredients except for the feta and mix well. Season with salt and pepper, fresh from the mill.
  • Arrange the salad on 2 serving bowls, spread the feta over the top, garnish, serve with toasted white bread and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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