Black Olive and Tuna Salad

Black Olive and Tuna Salad

This quick and easy Black Olive and Tuna Salad is delicious on its own or in a sandwich. Make it in just 10 minutes with kalamata olives, capers and red onion. Recipe provided by Becky Rosenthal.


  • prep
  • 4 servings

Ingredients

  • 2 (5 to 6 oz.) cans white tuna in water

  • 1/4 cup chopped Lindsay┬« Ripe Pitted or Greek Kalamata Pitted Olives

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon fresh lemon juice

  • 1/4 red onion, chopped

  • 1 teaspoon Lindsay┬« Capers (optional)

  • sea salt and freshly ground black pepper to taste


Cooking Directions

  1. Use a can opener to cut open the cans of tuna, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a large mixing bowl.

  2. Add the olives, oil, balsamic vinegar, lemon juice, red onion, capers (if using), a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish.

  3. Stir with a fork to combine, breaking up any large chunks of tuna as you go. Taste and add more of any of the ingredients to taste.

  4. Serve immediately or store in a covered container in the refrigerator for up to 3 days.


Nutrition

  • Calories105
  • Fat4g
  • Protein13g
  • Cholesterol24mg
  • Total Carbs3g
  • Fiber0g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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