Begin by draining the tuna from the cans and placing it in a medium mixing bowl. Use a fork to flake the tuna apart gently.

To the flaked tuna, add the halved Kalamata olives, crumbled feta cheese, finely diced red onion, chopped parsley, and chopped dill. Stir gently.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper.

Pour the vinaigrette over the tuna mixture and carefully fold it in.

Serve immediately on a bed of crisp greens, in a wrap, or alongside cucumber slices.