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.