Greek-Style Tuna Cobb Bowl

Turn a handful of pantry staples into an instant protein‑powered dinner with this Greek‑style Tuna Cobb Bowl. It’s quick, fresh, and bursting with flavors that keep the body fueled and the taste buds happy. Ideal for a weekday night when you need a wholesome meal in under 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 (5‑oz) cans albacore tuna in water, drained
• 1 ripe avocado, diced
• 2 cups mixed lettuce (romaine & iceberg), chopped
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 2 tbsp crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp Greek yogurt (plain, low‑fat)
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the drained tuna, diced avocado, lettuce, tomatoes, cucumber, olives, and red onion.
2. Whisk together the lemon juice, olive oil, Greek yogurt, dill, salt, and pepper in a small bowl until glossy and smooth.
3. Pour the dressing over the salad mixture and toss gently, ensuring even coating but keeping the avocado chunks intact.
4. Sprinkle the crumbled feta over the top, then add a final pinch of black pepper for a bright finish.
5. If desired, garnish with a few extra dill sprigs or a lemon wedge for an extra zing.
6. Serve immediately, or chill for up to 1 hour to let the flavors meld.
7. Enjoy with a side of toasted pita or a crisp cucumber slice for added crunch.
8. Clean up is minimal—just a quick bowl wash and you’re all set!

Chef's Note

Pro tip: Use a high‑quality Greek yogurt for a silkier dressing and avoid over‑tossing the avocado to keep it creamy.

Make-Ahead Tips

The salad keeps its freshness for up to 1 hour when refrigerated in an airtight container, though dressing is best added just before serving.

Substitutions

Replace tuna with 6 oz grilled salmon, or swap avocado with 1/4 cup silken tofu for a dairy‑free option.