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tuna salad with olives, bell peppers, and oranges
Tonight I decided to try something a little different to spice up a Friday night tuna salad. I sort of had a craving for olives so I googled tuna and olives and found a recipe at epicurious.com to adapt. I was very pleased with the way it came out and definitely plan to make it again.
Ingredients:
- 2 cans tuna fish, drained and separated into small chunks
2 green onions, sliced finely
1/4 cup green olives with pimientos, sliced finely
1/2 red or yellow bell pepper, finely diced (I actually used about 1/4 of a red and 1/4 of an orange bell, remnants we had in the fridge)
1/2 orange, finely diced
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon basil
salt
Directions:
Whisk oil into vinegar in a medium sized bowl. Whisk in mayonnaise, oregano, basil, and salt. Add tuna and vegetables and stir till well mixed.
I served it on toasted rosemary bread. I made open-faced sandwiches and Dom put his between two slices of bread. It would also be very good served on a bed of greens with a bit more vinaigrette.
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