Summer Tuna Chop
This summer tuna salad is one of my favorite snacks. Great for lunch, a light dinner or happy hour, it's full of crunchy vegetables, a splash of vinegar, and tons of flavor. It has so much texture and really packs a punch!
Ingredients
- 5 ounces of tuna, packed in water
- 1 red bell pepper, diced
- ½ cup diced hearts of palm
- ⅓ cup chopped castelvetrano olives
- 3 tablespoons diced shallot
- kosher salt and pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon mayo
- 2 tablespoons chopped fresh chives
- for serving: arugula greens, crostini, crackers, pita, lettuce wraps, etc
Instructions
- In a large bowl, combine the tuna with the pepper, hearts of palm, olives, shallot and a pinch of salt and pepper. Sprinkle on the garlic powder and dried oregano and toss.
- In a bowl, whisk together the vinegar, olive oil and mayo. Pour it over the tuna mixture and toss everything together well. Top with the fresh chives.
- Serve on baguettes with arugula, on crackers, in lettuce cups, on salad, in pita and more! This stays good sealed in a container in the fridge for up to three days.
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