Tuna with Italian flavor
I use fresh ingredients and no mayonnaise, for tuna filled with flavor and texure, to make a classic Italian-style sandwich, filling for lettuce wraps, or as a topper for salad.
Ingredients
- 10 ounces canned tuna, drained You'll use either two small cans, or one large can to have the right ratio of protein. I always recommend the highest quality tuna you can purchase: wild-caught Albacore, packed in water.
- 1/2 cup chopped celery Two stalks. You can also choose to substitute or mix-in with fennel.
- 1/4 cup chopped Italian, flat-leaf parsley For best results, use fresh parsley.
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeeze lemon juice Strain the juice of about two lemons.
- 1/2 teaspoon fresh cracked pepper season to your taste
- 1/2 teaspoon coarse salt season to your taste
Instructions
- In a bowl, place tuna that has been drained of all canned-liquid. Add the celery (and/or fennel if you're using it), fresh parsley, olive oil, fresh squeezed lemon juice, pepper and salt.
- Use a fork and break the tuna down and into the juices.
- Combine all ingredients so that the olive oil and lemon juice have completely soaked into the tuna, and there is an even distribution of all ingredients.
- Top onto bread, use as a filling for lettuce wraps, or top salad greens. Any left overs can be stored in a sealed container and kept in the refrigerator for up to three days.
