Mediterranean salad

Let it be known that I’m not a huge tuna salad sandwich lover. I think the last time I had one was when the sub shop I used to frequent in college was out of turkey or something ridiculous like that and it was the next best option. It’s not that I don’t like tuna, but the thought of it combined with globs of mayonnaise, pickles, and celery just doesn’t really do it for me. This version though, you guys, this version is rocking my world. Flaky tuna is combined with bright, Mediterranean-inspired flavors like chopped kalamata olives, red onion, fresh parsley, fire-roasted red peppers and olive oil.  Honestly this Mediterranean salad is so good I whispered “oh my gosh!” to myself after taking a bite. Like a crazy person. I think you will too.

INGREDIENTSMediterranean salad
14 oz white haricot beans, cooked and drained
1/3 lb tuna fish crumbs in oil
2 finely chopped spring onions
1/3 lb green and black olives, pitted and chopped
1/4 cup canned red pepper, cut in squares
Zest of 1 lemon
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped parsley
Salt, to taste

DIRECTIONS
Place the drained beans in a salad bowl and add the spring onions, olives and pepper. Beat the oil with the vinegar, add the lemon zest and the tuna fish and pour over the beans. Mix with care and leave to settle. Sprinkle with parsley and serve this delicious Mediterranean salad.

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