Italian Tuna Salad
by Lisa Shull
Ingredients:- 4 sun-dried tomatoes
- 1/4 red onion, chopped fine
- 1 (12oz) can solid white tuna in water, drained
- 1 rib celery, chopped
- 1/4 c pitted nicoise olives
- 1 TBS capers, rinsed
- 2 TBS EVOO (extra virgin olive oil)
- 1 tsp lemon zest
- Juice of 1/2 a lemon
- 2 TBS chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
Prep: 30 min
Directions:
- Cover the sun-dried tomatoes with hot water in a small bowl and let sit 10 minutes. Drain, chop and put in a medium bowl. (Optional: to mellow the chopped onion, soak in cold water for 10 minutes, drain well, pat dry.) Add red onion to tomatoes.
- Add the tuna, breaking into large chunks. Add celery, olives and capers. Toss gently to combine. In a small bowl, wisk the EVOO, lemon zest, lemon juice and basil leaves. Drizzle over the tuna salad and toss gently, again. Season to taste with salt and pepper. Serve cold.
