Ingredients:

  • 1 (5 ounce / 140g) can tuna in olive oil, drained
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (30g) Kalamata olives, pitted and sliced
  • 1/4 cup (30g) sun-dried tomatoes (oil-packed), drained and chopped
  • 2 tablespoons (15ml) capers, drained
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 1 tablespoon (15ml) fresh basil, chopped
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Dice the red onion, slice the olives, chop the sun-dried tomatoes and herbs. Drain the capers.
  2. In the mixing bowl, gently flake the tuna with a fork, being careful not to mush it.
  3. Add the red onion, olives, sun-dried tomatoes, capers, parsley, and basil to the bowl with the tuna.
  4. In a small bowl, whisk together the olive oil, lemon juice, red pepper flakes (if using), salt, and pepper.
  5. Pour the vinaigrette over the tuna mixture and gently toss to combine. Taste and adjust seasoning as needed.
  6. Serve immediately or chill for later.