Italian Tuna Salad (Print Version)
# Ingredients:
01 -
2 cans of Yellowfin Tuna packed in olive oil (leave the oil in)
02 -
1 to 1 ¼ cups of tomatoes, diced and drained
03 -
A half-cup of freshly chopped parsley
04 -
3 ounces of sliced black olives
05 -
Half of a large sweet yellow pepper, chopped into cubes
06 -
¼ cup of very finely chopped red onion
07 -
A quarter-cup of green olives (pits removed and diced)
08 -
1 clove of garlic, finely minced
09 -
A tablespoon of lemon juice, squeezed fresh
10 -
¼ teaspoon of fine sea salt
# Instructions:
01 -
Dump the tuna and oil into a big bowl. Gently break it apart, but don’t shred it too much.
02 -
Toss everything else into the same bowl. Don’t stir just yet—you want the tuna to stay chunky.
03 -
Carefully mix it all together without over-mixing. Eat it right away as a salad, put it in a sandwich, or keep it in the fridge for 2 days max.
# Notes:
01 -
This Mediterranean-style salad is a healthy, low-carb option that’s great for lunchtime.