Greek-Style Tuna Salad
2 cans oil-packed tuna, drained
1/2 cup halved cherry or grape tomatoes
1/2 cup peeled, diced cucumbers
1/2 cup chopped orange bell peppers
1/2 cup yellow beans, sliced legnthwise
1/4 cup shredded fresh spinach
1/4 cup pitted, chopped kalamata olives
1 TBSP C&C Greek Oregano leaves
3 TBSP coarsely chopped fresh parsley leaves
2 TBSP olive oil
1 TBSP freshly squeezed lemon juice
Salt and Pepper to taste.
Place all the ingredients in a medium bowl and gently stir to combine. Taste and season with salt and pepper as needed.
This recipe could easily be altered to add most any other veg you have this time of year. A great saying is “if it grows together it goes together” – so almost any combination of veg purchased locally is going to be fantastic with the herbaceous oregano, rich olive, tuna and oil and zesty lemon.