Tuna Salad

Ingredients

Instructions

1. 1

   Drain 2 cans (5 oz each) tuna. Flake in bowl.

2. 2

   Add ½ cup pitted Kalamata olives, ¼ cup capers, ¼ cup chopped sun-dried tomatoes (oil-packed, drained), ½ chopped red onion, 1 chopped celery stalk, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh basil.

3. 3

   Make dressing: ¼ cup olive oil + juice of 1 lemon + 1 minced garlic clove + 1 teaspoon Dijon + 1 teaspoon honey + 1 teaspoon oregano + salt + pepper.

4. 4

   Toss tuna mixture with dressing.

5. 5

   Add 4 oz crumbled feta. Toss gently.

6. 6

   Refrigerate 30 min for flavors to meld. Serve on greens, in pita pockets, on crackers, or in lettuce wraps. Better next day.