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Hot tuna, Greek feta & potato salad

Hot tuna, Greek feta & potato salad

It only takes 20 minutes to put on the table, but this Greek-inspired potato salad will take your tastebuds on a journey to sun-lit coasts and azure waters. 

4.5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 350g Essential Potatoes, cut into 2cm chunks
  • 1 Essential Red Onion, thinly sliced
  • 1 Essential Green Pepper, deseeded and thinly sliced
  • ½ tsp dried oregano
  • 200g can Essential Tuna Chunks In Sunflower Oil
  • 2 tsp lemon juice
  • 3 Essential Tomatoes, chopped into chunky pieces
  • 50g Essential Pitted Black Olives, roughly chopped
  • 100g Essential Greek Feta, crumbled
  • ¼ x 28g pack coriander, roughly chopped


  1. Cook the potatoes in boiling water for 10 minutes, or until tender. Preheat the grill to high. Scatter the onion and green pepper into a shallow roasting tin, sprinkle with the oregano and grill for 5 minutes

  2. Drain the can of tuna, reserving the oil. Roughly flake the fish. Stir the lemon juice and plenty of black pepper into the oil to make a dressing. Add the tuna, tomatoes and olives to the roasting tin. Place the feta on top and grill for a further 5 minutes, or until the feta starts to colour.

  3. Drain the potatoes and divide between 2 serving plates, or a single platter. Stir the coriander into the hot salad and spoon on top. Drizzle with the olive oil dressing to serve.

Cook’s tip

For a vegetarian option, try swapping the tuna for a can of drained Essential beans, lentils or chickpeas. Make a dressing using 2-3 tbsp extra virgin olive oil, lemon juice and black pepper.


Typical values per serving when made using specific products in recipe


2,416kJ/ 577kcals



Saturated Fat












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