(adapted from s’kat and the food blog)
2 cans tuna, packed in olive oil
1/4 c. red onion, minced
8 kalamata olives, chopped
2 tbsp. red wine vinegar
1/4 c. capers, drained and rinsed
1 hot red cherry pepper, minced
1 clove garlic, minced
1 marinated red pepper strip, minced
1/4 c. minced fresh parsley and basil combined
juice of one lemon
Drain
one can of tuna. Combine the drained tuna, the tuna with oil from the
second can, and the remaining ingredients. Refrigerate for at least 2-3
hours, or overnight, if you can wait that long. Serve as is, or on your
choice of bread for a sandwich.
