Tuna Salad with Green Olives and Pimentos
by Chef Patricia DeMauro
INGREDIENTS
2 cans albacore tuna
½ cup mayonnaise
½ cup pit free green olive with pimento (rinsed to remove some salt)
¼ cup olive oil
black pepper (no salt the olives are salty)
1 tablespoon onion flakes
PREPARATION
Drain two cans tuna and add to a bowl.
Chop olives (fine chop or rough depends on your preference) I roughly chopped, then add to tuna.
Add Mayonnaise and olive oil, then mix.
Add black pepper and onion flakes, then mix well.
Serve ½ cup tuna mixture on romaine leave and serve with a pickle. I used a sweet pickle but dill or kosher is great too.
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