Italian Tuna Salad with Vegetables and Olive Oil
Enjoy a fresh Italian Tuna Salad made with olive oil, vibrant vegetables, and Mediterranean flavors, perfect for a low-carb lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Mixing bowl
- Colander
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 2 cans Yellowfin Tuna in Pure Olive Oil (not drained)
- 1 to 1 ¼ cups diced tomato (drained)
- ½ cup chopped parsley leaves
- 3 ounces black olives (sliced)
- ½ large sweet yellow pepper (diced)
- ¼ cup red onion (finely diced)
- ¼ cup green olives without pimento (chopped)
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
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