Growing up on tuna salad every day for lunch at school I have grown tired of mayonnaise drenched tuna salad. I've kicked up my tuna salad by substituting extra virgin olive oil and balsamic vinegar for the mayo and added hard boiled eggs for some creaminess. I've also added in some Italian ingredients to create a flavor variety on my tongue. Enjoy it as a sandwich or front and center on a bed of greens. After eating this tuna salad your jar of mayo is going to get very lonely.Makes 4 Servings
3 Large Eggs (hard boiled, peeled, diced)
1 6.4 oz Pouch Albacore White Tuna*
¼ C Red Bell Peppers (diced)
¼ C Pitted Kalamata Olives (chopped)
1 tsp Fresh Parsley (chopped)
1 TBS Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Several grinds of Black Pepper
4 Focaccia Rolls* or 2 C Mixed Greens
In a medium bowl mix the eggs through the black pepper. Serve on focaccia rolls or over mixed greens.
* Pronto Substitute
Focaccia – You can also use a crusty roll,a fresh baked loaf that is hand sliced thick or a good quality store bought bread like Pepperidge Farm Country White.
Tuna Pouch – You can substitute 2 6oz cans of tuna packed in water and drained.
Sustainability
Look for canned tuna labeled “albacore white” tuna or “skipjack tuna”. These have been fished using sustainable methods. Avoid tuna labeled “chunk light”To print a copy of this recipe go to Insalata di Tonno.