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
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.