Name: Greek Tuna Salad Baked Potatoes Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean/Greek
Ingredients: 4 large russet potatoes (about 8 oz each), scrubbed clean and dried; 2 tsp olive oil (or avocado oil); 2 tsp kosher salt; 2 (5 oz) cans tuna, drained; 104 g (½ cup) mayonnaise*; 1 tsp dried dill (or 1 tbsp fresh); ½ tsp dried oregano (or 1 ½ tsp fresh); ¼ tsp garlic powder (or 1 clove, minced); ¼ tsp kosher salt (optional); ⅛ tsp cracked black pepper, plus more to taste; ⅛ tsp red pepper flakes; Zest of 1 lemon; 69 g (½ cup) kalamata olives, sliced; 50 g (⅓ cup) sliced pepperoncini peppers; 40 g (½ cup) green onions (may sub for ½ cup red onion ~50 g); 4 oz feta cheese, crumbled, plus more to top if desired

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If you’re looking for a meal that’s both comforting and packed with bright Mediterranean flavors, the Greek Tuna Salad Baked Potatoes Recipe is an absolute winner. This dish features crispy, perfectly baked russet potatoes loaded with a creamy, zesty tuna salad bursting with olives, feta, and herbs. It’s satisfying, fresh, and comes together with surprisingly simple ingredients that complement each other beautifully, making it an ideal lunch, dinner, or anytime treat that feels both indulgent and wholesome.

Ingredients You’ll Need

The image shows an overhead view of various fresh ingredients arranged neatly on a white marbled surface with a white textured cloth underneath. There are four whole russet potatoes positioned at the top right. Below them, a small white bowl holds chopped green onions with a bright green color. Next to it is a white plate with thinly sliced red onion rings, lightly purple in color, labeled optional. To the left, a small white bowl contains dark brown Kalamata olives, and above it is a bowl with bright yellow pepperoncini peppers. In the middle, a white bowl filled with flaky, light beige tuna is placed. Near the center-left is a whole yellow lemon beside a small clear white bowl of white, creamy Greek yogurt marked optional, and another similar bowl filled with off-white mayonnaise. On the bottom left, a white plate has chunks of crumbly white feta cheese. Below the feta, a white dish holds coarse kosher salt, with another small plate nearby containing shiny yellow olive oil. In the center bottom, various dried herbs and spices including dill, oregano, red pepper flakes, garlic powder, and black pepper are displayed on a white dish. Fresh green dill sprigs sit on a small white plate at the bottom right. All items are clearly separated and labeled, creating a clean, organized, and appealing layout. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Greek Tuna Salad Baked Potatoes Recipe lies in its straightforward yet flavor-packed ingredients. Each component enhances the dish by adding texture, tang, or richness, creating a harmonious blend that’s irresistible.

Russet potatoes: Their starchy, fluffy interiors and sturdy skins are perfect for baking and holding the hearty tuna salad.
Olive or avocado oil: Coats the potato skins to deliver that coveted, crispy finish.
Kosher salt: Enhances flavor and crisps the potato skin wonderfully during baking.
Canned tuna: The star protein delivering savory and satisfying bites.
Mayonnaise: Creates that creamy base binding all the salad ingredients together—feel free to swap some with Greek yogurt to lighten it up.
Dried dill and oregano: Classic Mediterranean herbs that add freshness and herby depth.
Garlic powder: Provides a gentle garlicky warmth without overpowering.
Lemon zest: Injects a lively citrus brightness that lifts the salad.
Kalamata olives: Offer a briny, tangy pop that contrasts beautifully with the creamy tuna.
Pepperoncini peppers: Add a subtle heat and crunch, balancing richness with a little zip.
Green onions: Bring mild sharpness and crunch—red onion can be used for a slightly stronger bite.
Feta cheese: Crumbly, salty, and utterly Mediterranean, it ties all the flavors together.

How to Make Greek Tuna Salad Baked Potatoes Recipe

Step 1: Bake the potatoes

First, you want to get those beautiful russet potatoes ready. Preheat your oven to 400° Fahrenheit (205° Celsius). After scrubbing and drying each potato, poke them multiple times with a fork to allow steam to escape during baking. Rubbing them with olive oil and coating generously with kosher salt is the secret to that perfect crispy skin with just the right seasoning. Baking them directly on a parchment-lined baking sheet for about 50-60 minutes helps them become tender inside while keeping a dry, crisp exterior. You can also try placing them right on the oven rack for even crisper skins, with a tray below to catch drips. When they’re fork-tender and the skin feels dry, they’re ready.

Step 2: Whip up the tuna salad

While the potatoes bake, mix your tuna salad. In a medium bowl, stir together the drained tuna, mayonnaise, dried dill, oregano, garlic powder, black pepper, red pepper flakes, and lemon zest until smooth and well combined. The flavors here are classic Mediterranean—herbaceous and bright with a touch of heat. Then fold in those luscious sliced kalamata olives, pepperoncini rings, chopped green onions, and crumbled feta cheese. Taste and adjust the seasoning, keeping in mind the potatoes were salty from their crust. Cover and refrigerate this vibrant salad until you’re ready to assemble.

Step 3: Assemble the baked potatoes

When your potatoes are just cool enough to handle, slice each one down the middle lengthwise. Making a small cross-cut will help them open up beautifully. Then gently press the ends inward so the potato splits and the fluffy insides puff out. Spoon generous amounts of the chilled Greek tuna salad onto each potato, showcasing the colorful mix of olives, peppers, and feta. Top with extra feta and a crack of black pepper if you like. This assembly step truly elevates the dish into a feast for both the eyes and the palate.

Step 4: Optional warm serving style

If you prefer a warm, melty experience, skip chilling the tuna salad. Instead, pile it straight onto the hot split potatoes, sprinkle additional feta or even cheddar on top, and pop them back in the oven for 10-15 minutes. This melts the cheese and warms the tuna just enough for a cozy, comforting meal that takes this recipe to a whole new level.

How to Serve Greek Tuna Salad Baked Potatoes Recipe

The image shows a baked potato with a rough brown skin slightly dusted with white salt, placed on a white, wavy-edged plate that rests on a white marbled surface. The potato is split open and filled with a creamy mixture that has a soft, lumpy white texture, with slices of dark olives and green peppers scattered on top. There are also small, curly yellow strips and fresh green dill sprigs placed around and on top of the filling, adding color and texture contrast. In the background, there is a second baked potato with similar toppings on another white plate, and a woman's hand holding a small white bowl with additional white creamy content, all set against a blurred white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a final flourish can make these baked potatoes feel restaurant-worthy at home. Fresh herbs like parsley or dill add a bright, fresh hit that complements the rich tuna salad beautifully. A squeeze of fresh lemon juice just before serving can also enhance those Mediterranean flavors. And if you’re a fan of a little crunch, some toasted pine nuts or thinly sliced radishes add an unexpected texture boost.

Side Dishes

These Greek Tuna Salad Baked Potatoes are quite hearty on their own, but pairing them with light, summery sides balances the meal perfectly. Think crisp cucumber and tomato salad, a simple green salad with lemon vinaigrette, or grilled vegetables like zucchini and bell peppers. A warm pita bread or a crisp loaf of crusty bread also makes a nice accompaniment to help scoop up any extra tuna salad.

Creative Ways to Present

You can turn this recipe into a fun party appetizer by serving smaller “potato skins” stuffed with the tuna salad. Alternatively, scoop out the potato flesh completely and mix it with the tuna salad for stuffed potato balls or even potato salad. Serving the tuna salad layered over grilled polenta or crostini also puts a sophisticated spin on the classic flavors of the Greek Tuna Salad Baked Potatoes Recipe.

Make Ahead and Storage

Storing Leftovers

Any leftovers from the Greek Tuna Salad Baked Potatoes Recipe store nicely in the fridge. Keep the tuna salad and baked potatoes separate if possible to maintain the best texture. The tuna salad will stay fresh and flavorful for up to 3 days when covered tightly. The potatoes can warm back up easily without becoming too soggy.

Freezing

Freezing the tuna salad is not recommended since mayonnaise-based salads often turn watery after defrosting. However, the baked potatoes freeze well. Wrap them tightly individually and freeze for up to 1 month. To enjoy later, thaw overnight in the fridge, then warm up in the oven until heated through and crisp again.

Reheating

For reheating, the best method is to use the oven or toaster oven at about 350°F (175°C) until the potatoes regain their crisp skin and the insides are warmed through. If you already combined the tuna salad on top, warm gently just enough to take the chill off without melting the cheese completely, or enjoy it chilled for maximum flavor contrast.

FAQs

Can I use other types of potatoes?

Russet potatoes are ideal for their fluffy interiors and crisp skins, but Yukon Gold or other baking potatoes can work too. Just expect a slightly different texture and baking time.

What can I substitute for mayonnaise?

For a lighter option, swap some or all mayonnaise with plain Greek yogurt. It adds creaminess with less fat and a nice tang that complements the Mediterranean ingredients beautifully.

Is this recipe gluten-free?

Yes! The Greek Tuna Salad Baked Potatoes Recipe is naturally gluten-free since it uses whole potatoes and simple ingredients—just be sure any canned tuna or additional sides are labeled gluten-free.

How spicy is the tuna salad?

The recipe uses a small amount of red pepper flakes and pepperoncini peppers for a mild, pleasant heat that doesn’t overwhelm. You can easily adjust these amounts to suit your spice preference or omit them altogether.

Can I prepare this recipe ahead of time for a party?

Absolutely! You can bake the potatoes and prepare the tuna salad a day in advance. Keep them separate until serving to preserve texture and freshness, then assemble just before guests arrive for a show-stopping dish.

Final Thoughts

The Greek Tuna Salad Baked Potatoes Recipe is truly one of those bright and satisfying dishes you’ll want to make again and again. It’s a perfect balance of creamy, salty, tangy, and fresh with a crispy potato vehicle that makes every bite a delight. Whether for a casual lunch or a light dinner, this recipe brings incredible flavor with minimal fuss—go ahead and give it a try; your taste buds will thank you!

Greek Tuna Salad Baked Potatoes Recipe

Ingredients You’ll Need