A sophisticated twist on a family favorite, Mediterranean Tuna Salad is delicious on a crusty baguette, mounded on organic field greens, or tossed with cold cooked pasta.
4 6-ounce cans albacore tuna, drained well
4-ounce can artichoke hearts, drained and cut in quarters
3/4 cup diced red bell pepper
1 cup sliced pitted kalamata olives
1 small red onion, minced
1/ 4 cup Italian flat-leaf parsley, minced
1/2 cup fresh basil, minced
1 teaspoon fresh garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh if available)
1 cup canola mayonnaise
3 tablespoons fresh lemon juice
freshly ground pepper to taste
Combine tuna, artichoke hearts, red pepper olives, onion, parsley, basil, garlic and herbs; mix well. Add mayonnaise, lemon juice, and pepper. Stir together well; chill and serve.
Serves 2 to 4.
Twin Cities Natural Food Co-ops