No-Mayo Tuna Salad
Serves: 3-4 Servings | Prep: 5 min | Ready: 5 min
INGREDIENTS
2 cans tuna (5 1/2 oz. each), drained*
3 T. capers
1/4 tsp. onion powder**
1 can quartered artichoke hearts in
water (15 oz.), drained
1/2 cup good quality black olives, such
as kalamata, pitted and chopped
1/3 cup fresh tomatoes, diced
1/4 cup flat leaf parsley, chopped
1 lemon, juiced
A drizzle of extra virgin olive oil
Salt and freshly ground black pepper
3 T. capers
1/4 tsp. onion powder**
1 can quartered artichoke hearts in
water (15 oz.), drained
1/2 cup good quality black olives, such
as kalamata, pitted and chopped
1/3 cup fresh tomatoes, diced
1/4 cup flat leaf parsley, chopped
1 lemon, juiced
A drizzle of extra virgin olive oil
Salt and freshly ground black pepper
NOTES
*The original recipe calls for 2 cans Italian tuna in olive oil (5 1/2 oz. each), drained.
**This recipe actually calls for 1/4 raw onions which I can’t eat, so I substituted that with onion powder.
DIRECTIONS
Place the tuna in a medium size mixing bowl and break it up with a fork. Add the capers, onion powder, artichokes, olives and parsley.
Add the juice of the lemon and a healthy drizzle of olive oil. Season with salt and freshly ground black pepper and mix to combine.
Serve immediately or chilled.
