6 servings
10 min
Ingredients
- 3 glass jars of TUNA fillet oil-packed
- 1/4 cup thinly sliced red onion
- 1/4 cup red wine vinegar
- 1 tablespoons fresh lemon juice
- 1 tablespoon mustard
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons olive oil
- 1 (200g) jar pitted olives, drained and roughly chopped (about 1 cup)
- 1 (250g) jar oil-packed sun-dried tomato halves, drained and roughly chopped (about 1 packed cup)
- 3 large celery stalks with leaves, thinly sliced (about 1/4 cups)
- 1/2 cup fresh basil leaves, roughly chopped
Instructions
- Place onion in a small bowl, and add red wine vinegar; set aside.
- Whisk together lemon juice, mustard, honey, salt, pepper, and 3 tablespoons of the olive oil in a large bowl. Fold in tuna, olives, sun-dried tomatoes, celery, and basil. Drain onions, and fold into tuna mixture.
- If serving immediately, drizzle remaining 2 tablespoons oil over tuna salad, folding to coat. Alternatively, cover tuna salad, and refrigerate until ready to serve. Drizzle with remaining 2 tablespoons olive oil, folding to coat just before serving.
Savor the goodness of the sea and let your taste buds rejoice!