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Tuna Salad with Yogurt, Capers, and Za’atar

A pottery bowl filled with tuna salad, yogurt, olive oil, capers, and za'atar.
This is our spin on the classic American tuna salad. It can be enjoyed plain, with crackers, on a sandwich, or over a bed of crisp lettuce as a salad.
Chloe, Olivia, and Nicholas Tsakiris

Prep 10 mins
Total 10 mins
2 servings
70 kcal


  • 1 can (5 ounce) tuna in oil drained (or leftover grilled tuna)
  • 2 to 3 tablespoons whole milk Greek yogurt
  • 1 tablespoon capers drained if brined or rinsed if salted
  • 1 tablespoon store-bought or homemade za’atar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • Bread or crackers for serving


  • In a small bowl, combine all the ingredients and stir together. Serve, sandwiched between slices of bread or piled atop crackers.


Tuna Melt Variation

To turn this into a tuna melt, turn the oven on to broil. Slice bread of your choice, brush both sides of the slices with olive oil, and place on a baking sheet lined with aluminum foil. Place a hefty scoop of the tuna salad on each slice of bread. Top with the cheese of your choice (feta and halloumi are good options). Broil until the cheese begins to brown, 5 to 7 minutes. Serve hot.