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 Monday Mania
Between the beer, the fresh bread, and this yummy tuna, I need to come over to your house to eat! The tuna salad is one of my faves and it’s so easy!
If you’re ever in West Michigan, I’ll invite you to our next brew day!
OH MY GOODNESS! I am SO gonna make this for lunch today. I have to go to the grocery store this morning so I am gonna make sure I got every thing! Thank you!!!
=CK
yay! It’s super quick. Yet tasty. The best kind of recipe, I think 🙂
Wow, this looks delicious!
I love your twist on a tuna salad. My boys would love this as well.
Stopping by from Rook No.17