In a bit of a hurry to make my brown bag lunch, I banged together some tuna salad, but without mayonnaise (although a dab of mayo would go well too!). This is one of my favorites for a picnic lunch any time, but as a Catholic during Lent, when fish is de riguer for Fridays, this is a true friend. I usually have it on salad, but you can sandwich it, wrap it, stuff it in a pita, mound it on crackers…very flexible! If you have ripe avocado, slice it up and add it to whichever way you are serving the tuna. The cool blandness plays well with the tangy tuna.
Tuna and Caper Salad
1 5 oz can tuna (whichever you prefer; because I am a maniac, I buy sustainably-caught), drained
2 Tbs extra virgin olive oil
1 Tbs red wine vinegar
1/8 tsp your favorite prepared mustard
1 Tbs red onion, chopped fine
1 Tbs capers, drained
1 Tbs roasted red pepper (optional)
Whisk oil and vinegar together with a fork until blended. Stir in mustard. Pour over tuna, add red onion and mix well. Stir in capers and red pepper, if desired. Serve over green salad with chunks of avocado, or in sandwiches, with avocado slices.