Yes. Yes, you are.
It’s sandwich season again, and I love a great tuna sandwich. What I don’t love though is a lot of mayo, so here is my simple mayo-free tuna salad that is loaded with Italian flavors:
First of all, use a solid tuna packed in oil and not water. Tuna packed in water is tasteless. I know. I know. Tuna in oil is higher in fat than it is in water, but we’re not using any mayo, and we will be draining most of the oil anyway. Though it costs a bit more, I use an Italian tuna packed in extra virgin olive oil.
Season with black pepper, but no salt. The capers should provide enough saltiness.
Don’t use just any olive oil. For some deep flavor, break out your finest extra virgin olive oil.
Because this tuna salad is less “wet” than a mayo-heavy version, it holds up great on a crusty, rustic bread. Try adding some ripe tomato slices, arugula, and italian olives.
2 5-oz. cans of solid light or white tuna packed in oil, drained
1/2 red onion, finely chopped
2 tbsp. Italian flat leaf parsley, finely chopped
2 tbsp. capers
2 tbsp. high quality extra virgin olive oil
Juice from 1/2 lemon
Black pepper, to taste
Put all ingredients in a large bowl and mix together with a fork while breaking up the tuna.