My dear boyfriend told me that he sometimes takes tuna to work. I naturally assumed he meant as a tuna salad sandwich. But what he really meant was that he takes tuna in a can, drains it, and then scoops plain tuna on crackers. That’s it. (No wonder he thinks I’m a great cook, right?!)
My usual tuna salad is much simpler than this, but this is a fun change. This tuna gets a mix of olives and capers for a nice salty kick, bell pepper adds crunch, the lemon juice and fresh basil makes this super fresh tasting. It’s a great twist on your usual tuna. Serve this with your favorite bread, on cut up tomato slices, or served with celery sticks and crackers.
Mediterranean Tuna Salad
Serves 6
Adapted from Iowa Girl Eats
- 3 (5oz) cans tuna packed in water, drained
- 1/3 cup mayonnaise (half Greek yogurt also works well)
- 1/4 cup chopped kalamata or mixed olives
- 1 shallot, minced
- 1 red bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1 1/2 Tbsp capers, drained
- 2 lemons, juiced
- pepper, to taste
In a large bowl, combine all ingredients. Mix well.
