Tuna Olive Salad
15 ounces canned tuna, drained
Вѕ cup pitted kalamata olives, chopped
Juice of 1 lemon
3 tablespoons chopped fresh flat-leaf (Italian) parsley
2 teaspoons lemon zest
2 teaspoons good-quality olive oil
Salt and freshly ground black pepper, to taste
- In a medium bowl, mix all the ingredients together until well combined.
- Serve the tuna mixture on top of a green salad or eat it just as is!
NOTES: You can use any kind of olives that you’d like, but the briny flavor of the kalamatas works very well in this dish. To add more crunch, mix in some diced celery or apples, or any vegetables or fruits of your choosing.
