August 9, 2012

Tuna Salad with Olives

adapted from Gourmet, June 2000

This is a very tasty tuna salad. It's great as a sandwich on a toasted baguette or other bread brushed with oil and seasoned with salt and pepper, with or without lettuce-- or tossed with about a 1/2 lb. of pasta to make a yummy pasta salad. Serve the pasta salad over a pile of greens for a nice one-dish meal. 

1/4 C mayonnaise
2 T fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 C chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 T finely chopped onion

Whisk together mayonnaise and lemon juice in a large bowl. Add remaining ingredients and stir together gently. Season with salt and pepper.

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