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This is a nice alternative to a mayo-based tuna sandwich.

Servings: 2


2 80g cans of solid light tuna

Zest of 1 lemon

1 tablespoon capers

I tablespoon minced red onion

4 to 6 Nicoise olives

1 tablespoon chopped fresh cilantro

1 to 2 tsp fresh lemon juice

1 tbsp extra virgin olive oil

Salt and pepper to taste


Drain the tuna well and put into a medium bowl.

Add lemon zest.

Rinse capers and dry, then chop and add to the bowl.

Chop olives and add to tuna.

Add diced red onion and cilantro.

Mix together and add lemon juice. 

Add extra virgin olive oil, pinch salt and a good grind of fresh pepper.

Combine well, taste and adjust your seasoning.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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