“Don’t try this at home.”
More soup is on the way but not today. I promise to publish so many soup recipes that you’ll become enamored of soup or you’ll rise up in rebellion. However, for now…
When I found this recipe it was a breath of fresh air from the usual tuna salad I’m used to, which is tuna salad that’s drenched in mayo and loaded with pickle relish for a touch of tangy sweetness. Yes, I love it! However, I’m trying to avoid the drenched kind of foods so I’ll be ready for next year’s bikini season. (Insert laugh track.)
24 ounces oil packed tuna, drained
1/4 cup chopped red onion
3 T red wine vinegar
2 T olive oil
2 T capers, rinsed
2 T roasted red pepper, chopped, or 4 T fresh, also chopped
2 T Kalamata olives, sliced
2 T minced parsley
1 T chopped anchovy, optional
Combine everything except S&P. Toss gently. Adjust seasoning with S&P.
This will keep in the fridge for up to 3 days. For meals, I love this in a rollup. Also great served on lettuce. My preference is for the fresh red pepper because I enjoy an extra bit of crunch in my salads. I also love to throw on a few extra olives. Green olives would also give this dish a bit of zing.
This makes four servings if you’re into such math with your meals. If you’re tempted to add the anchovies and expand your food repertoire, try whipping them with the oil and vinegar to disguise their existence. They do add a bit in the flavor department but the world will continue to spin if you continue to exclude them from your diet. It’s all about choices. I love choices!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.