In a medium bowl, open the drained cans of tuna and use a fork to gently flake the fish until it's broken into smaller flaky pieces.

Add the halved Kalamata olives, crumbled feta cheese, finely diced red onion, chopped parsley, and dill to the bowl with the flaked tuna, folding the ingredients gently.

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

Pour the dressing over the tuna mixture and gently toss until evenly coated.

Serve immediately or store in an airtight container in the fridge for up to 3 days.