Mediterranean Tuna Salad
Jenny
This recipe was published in Southern Living magazine and was submitted by Renee Pokorny, of Ventura, California
ingredients
- 1 (12 ounce) almuminum foil pouch light tuna chunks in water.
- 1 (15 ounce) can chickpeas, rinsed and drained.
- 1/3 cup chopped pitted kalamata olives
- 1/4 cup olive oil
- 1 shallot, finely chopped
- 1 tablespoon drained capers, chopped
- 2 teaspoons grated lemon rind
- 1 to 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon Dijion mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Assorted Flatbread or pita wedges
- Arugula
- Feta Cheese
directions
Stir together first 12 ingredients in a large bowl. Cover and chill until ready to serve. Serve with flatbread, arugula and feta.
notes
You can also stir in 2 cups of shredded arugula into the salad and serve it on crackers.
Source: Jenny
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