We’re approaching the second Friday of Lent (and my second week without cheese, Lord help me). It’ll be tuna salad for lunch tomorrow, but not your run-of-the-mill deli style tuna salad. I like my flavors a little bigger and bolder (except for the tuna, which I confess to liking on the milder side; I prefer albacore and try to purchase ocean friendly brands). Here’s my easy way of making tuna salad special.
I am trying to keep the carb load down, so I’ll just have my tuna salad with lettuce.
To one 5 oz. can tuna, drained, I add 1 Tbs prepared mayonnaise and 1-2 tsp each of prepared mustard, drained capers, chopped sun-dried tomatoes, chopped onion, and chopped roasted red pepper. Mix well, season to taste, and serve on bread or salad.
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