Tuna Salad with Lemon and Olive Oil

This low-fat alternative to the traditional tuna sandwich (try it with pita) has loads of bright flavor from the lemon zest and capers. If you use water-packed tuna, drain well and add another tablespoon or two of extra virgin olive oil.

Two 6-ounce cans tuna, preferably packed in olive oil, drained

Grated zest and juice of 1 lemon

1 small shallot or 3 scallions, minced

1 or 2 tablespoons capers, rinsed, drained, and chopped

1/2 cup chopped fresh parsley leaves

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

4 leaves romaine lettuce, washed and dried

8 slices any bread

• Mix the tuna with the lemon zest and juice, shallots, capers, parsley, and olive oil and sprinkle with some salt and pepper.
• Make sandwiches with the tuna mixture and lettuce. Serve immediately.

Tuna Salad with Lime and Cilantro.
• Substitute the juice of 2 limes for the lemon and cilantro for the parsley; use the scallions and omit the capers and olive oil.

Tuna Salad with Olives.
• Substitute 1/4 cup Tapenade or finely chopped olives for the capers and use less lemon juice -to taste, at the end (you may decide to use none).

MAKES: 4 sandwiches

TIME: 10 minutes