Are you tired of the same old tuna salad recipe, laden with mayo? Then try this new refreshing idea. This is not tuna salad you slop between two pieces of sandwich bread, this is more of an entrée you can eat with a fork, and it’s great for a healthy lunch option. I sort of came up with this recipe by “reverse-engineering” one of my favorite Spanish tapas, tuna-stuffed roasted red pepper.
“Mediterranean” tuna salad.
1 can of tuna (in oil or water), flaked
2 cups cooked, chilled rice ( I used white, but of course brown is always a healthier option)
2 roasted red or yellow peppers, chopped (you might have some leftover from the eggplant caviar recipe.) If using store-bought roasted pepper, use about 2/3 cup.
1/2 small red onion, finely chopped
1 tablespoon dried basil
1 tablespoon extra virgin olive oil (or whatever cooking oil you have on hand)
Juice and zest of 1/2 a lemon
salt and pepper to taste
Whisk the lemon juice, zest and olive oil together to make a simple dressing. Combine the rice, tuna, onion, roasted pepper and basil, and toss together. Add the dressing, salt and pepper, and toss well, again. Your tuna salad is ready!! Serve with a slice of crusty Italian bread.