Description

These Greek Tuna Salad Baked Potatoes are a hearty and flavorful meal combining crispy baked russet potatoes with a creamy Mediterranean-style tuna salad. The salad includes briny kalamata olives, tangy feta cheese, lemon zest, and fresh herbs, creating a protein-packed dish ideal for lunch or dinner.

Ingredients

Baked Potatoes

4 large russet potatoes (about 8 oz each), scrubbed clean and dried
2 tsp olive oil (or avocado oil)
2 tsp kosher salt

Tuna Salad

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

*To lighten the tuna salad, replace some or all of the mayonnaise with plain Greek yogurt (up to 113 g total).

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Instructions

Bake the Potatoes: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Poke each potato about 12 times with a fork to allow steam to escape during baking. Rub each potato thoroughly with olive oil or avocado oil, then generously coat with kosher salt to help crisp the skin and add flavor. Place the potatoes directly on the baking sheet and bake for 50–60 minutes until fork-tender and the skins feel dry and crisp. Alternatively, place potatoes directly on the oven rack with a baking sheet beneath to catch drips for extra crispy skins. Allow potatoes to cool slightly before handling.
Make the Tuna Salad: In a medium bowl, mix together the drained tuna, mayonnaise (or mayonnaise mixed with Greek yogurt), dill, oregano, garlic powder, black pepper, red pepper flakes, lemon zest, and optional salt until smooth and evenly seasoned. Fold in kalamata olives, pepperoncini peppers, green onions (or red onion), and crumbled feta cheese gently to combine. Cover and refrigerate until ready to use.
Assemble the Potatoes: Once cooled enough to handle, slice each baked potato lengthwise down the center, then make a short perpendicular cut in the middle forming a cross. Gently press the ends inward so the potato splits open and the insides puff up. Spoon the chilled tuna salad generously over the opened potatoes. Top with extra feta and a crack of black pepper if desired. Serve immediately.
Optional – Serve Warm Tuna Melt Style: To serve warm, skip chilling the tuna salad. Spoon freshly made tuna salad over hot split potatoes, sprinkle with extra feta or cheddar cheese, and return to the oven for 10–15 minutes until cheese softens and tuna warms through.

Notes

Nutritional information is approximate and provided as a courtesy; accuracy is not guaranteed.
The nutrition estimate accounts for about two-thirds of the salt used to coat the potatoes, acknowledging that some salt falls off during baking.
Prep time includes potato preparation and tuna salad assembly, which can be done simultaneously while baking, reflecting overlapping tasks.
Mayonnaise can be partially or fully replaced with plain Greek yogurt to reduce calories and add tanginess.