How To Make (My) Italian-Style Tuna Salad

[elleng]

To make two servings, you’ll need:

1 (4 to 5-ounce) can tuna packed in olive oil (undrained)
1/2 cup drained jarred roasted red bell peppers, thinly sliced
1/4 cup pitted kalamata olives, roughly chopped
2 tablespoons chopped Italian parsley or basil
2 tablespoons toasted pine nuts or slivered almonds
1 tablespoon minced red onion or shallot
1 tablespoon freshly-squeezed lemon juice or white wine vinegar
Salt and freshly ground black pepper
Pour the tuna and olive oil from the can into a small bowl. Add the peppers, olives, parsley, pine nuts, onions or shallots, and lemon juice or vinegar to the bowl and toss gently with a fork, making sure not to break up the tuna too much. Season with salt and pepper to taste and serve.

Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.