Photo of Tapenade tuna salad by WW

Tapenade tuna salad

Points® value
Total Time
15 min
10 min
5 min
On evenings when time isn’t on your side, this speedy tuna steak supper comes into its own. All that’s needed is a bit of chopping and a quick sear on the griddle.


Tuna, raw

4 steak(s), medium

Belazu Beldi Olive Black Tapenade

20 g

Calorie controlled cooking spray

4 spray(s)


400 g, chopped


1 individual, medium, trimmed and sliced

Red onion

½ small, thinly sliced

Light feta cheese

100 g, crumbled

Olives, in Brine

60 g

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

1 tablespoon(s)

Red wine vinegar

1 tablespoon(s)

Oregano, Dried

1 teaspoon(s), level

Fat Free Natural Yogurt

2 tablespoon(s)


  1. Rub the tuna all over with the tapenade. Mist a nonstick frying pan or griddle pan with cooking spray and set over a medium heat. Griddle the tuna for 1-2 minutes on each side, then remove from the heat and set aside to rest for 5 minutes while you make the salad and dressing.
  2. For the dressing, whisk all the dressing ingredients together in a small jug, then season to taste.
  3. Put the tomatoes, cucumber, red onion, feta and olives in a serving bowl, drizzle over the dressing and toss to combine. Serve with the tuna steaks.