Italian Tuna Salad

• Gluten free
• Paleo

• Seafood

  • 2 cans Genova yellowfin tuna

• Produce

  • 1 clove Garlic
  • 1/2 cup Parsley, leaves
  • 1/4 cup Red onion, fine
  • 1 cups Tomato

• Condiments

  • 1/2 (6 oz. can Black olives
  • 1/4 cup Green olives
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 Pepper, large sweet yellow
  • 1/4 tsp Sea salt

Found on blommi.com

Description

Ingredients

• 2 cans of Genova Yellowfin Tuna in Pure Olive Oil, not drained
• 1-1¼ cups diced tomato, drained
• ½ cup chopped parsley leaves
• ½ of a (6 oz.) can of black olives, sliced
• ½ of a large sweet yellow pepper, diced
• ¼ cup red onion, fine diced
• ¼ cup green olives (without pimento), chopped
• 1 clove of garlic, minced
• 1 tbs fresh lemon juice
• ¼ tsp sea salt

Directions

• Open cans into a large mixing bowl and gently break up the tuna a little.
• Add all the remaining ingredients. Do not mix until all are in thereto avoid breaking the tuna up too much.
• Serve immediately as a salad plate or on a sandwich, or refrigerate for up to two days.