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Mediterranean Tuna Salad


By The Local Cook (Visit website)



This lightened-up version of tuna salad is a snap to throw together for a quick lunch.


When DH was brewing beer yesterday, I was baking bread (including Basic French Loaf). With hungry men on my hands and no time to do anything fancy, I decided to whip up Mediterranean Tuna Salad from The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life.


Ingredients:



two 5 oz cans of tuna fish (packed in water, drained)
1/4 cup finely diced red onion
splash of lemon juice
1/2 tsp red wine vinegar
1/2 tsp Dijon mustard
salt and pepper to taste
a few tablespoons of chopped parsley
2-3 Tbsp olive oil
handful of chopped olives (I hate olives so I didn’t include them)
few tablespoons of capers

Mix well and serve on bread or atop a bed of lettuce.


The Verdict: The boys ate it AND complimented me on the tuna salad. Of course the freshly baked bread was the perfect accompaniment.


This post shared at Mouthwatering Monday, Slightly Indulgent Tuesday, and Tempt My Tummy Tuesday

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