PROVENÇAL TUNA SALAD
- Three 6-ounce cans water-packed albacore tuna, thoroughly drained
- 1 cup halved grape tomatoes
- ½ cup whole Kalamata or Niçoise olives, preferably pitted
- 3 heaping tablespoons drained capers
- ¼ cup chopped red onion
- ¼ to ½ light-packed cup chopped fresh dill leaves
- ½ cup extra-virgin olive oil
- ½ cup fresh lemon juice (about 1½ large lemons)
- Salt and fresh-ground black pepper
Instructions:
Chunks of olive, fresh lemon, onion, capers, and tomato all come together to prove that a can of tuna can become a majestic thing.
- Turn the drained tuna into a large bowl, and break it into chunks with a fork. Fold in the tomatoes, olives, capers, red onion, and fresh dill. Pour in the olive oil and lemon juice. Add salt and pepper to taste; toss to blend.
- If time allows, let stand at cool room temperature for about an hour. This salad was destined to top thick slices of rugged, grainy bread, and salad greens love it, too.