Begin by draining two cans of high-quality tuna packed in olive oil. Flake the tuna into small, bite-sized pieces in a medium mixing bowl. Set the bowl aside.

Gently add the halved Kalamata olives, crumbled feta cheese, finely diced red onion, chopped parsley, and fresh dill into the bowl with the tuna. Carefully fold the ingredients together.

In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, and a pinch of salt and black pepper until emulsified and creamy.

Pour the vinaigrette over the tuna mixture and gently toss all ingredients together to ensure everything is nicely coated.

Serve immediately in a bowl, atop fresh salad greens, or inside warm pita bread. Alternatively, spoon onto cucumber slices for a refreshing appetizer.