A lunchtime favorite, minus the mayo.  If you use oil-packed tuna, omit the olive oil from the recipe.

Tuna salad with lemon and basil

Yield:  Serves 3-4.

2 cans water-packed tuna, drained

1/4 small red onion, finely chopped

1 heaping tbsp. capers, rinsed and finely chopped

1 tbsp. finely chopped, fresh basil

Zest of 1 lemon

Juice of 1/2 lemon

3-4 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Thickly sliced tomato, fresh basil leaves, and toasted bread, for serving

Combine tuna, onion, capers, basil, lemon zest and juice, and 3 tbsp. oil in a mixing bowl.  Stir well with a fork.  Season to taste with salt and pepper.  If tuna seems dry, add an additional tbsp. oil.  Salad keeps well in the fridge for a few days.

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