This quick and easy Olive Tuna Salad is delicious on its own or in a sandwich. Make it in just 10 minutes with black olives, kalamata olives, capers and red onion. Recipe provided by Becky Rosenthal.
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
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.
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.
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.
Serve immediately or store in a covered container in the refrigerator for up to 3 days.
