We have tuna salad just about every weekend at my house. I’m fortunate because my kids love it. I’m always trying to come up with new ways to give it a twist. I had some leftover fresh basil and red bell peppers and didn’t want to use any mayonnaise. I threw these ingredients together, and it came out great. You may want double the recipe because it goes fast.
Fresh Basil-Red Pepper Tuna
1 (12-ounce) can white tuna in water, drained
1/4 cup chopped and seeded red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons white wine vinegar
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Combine tuna and remaining ingredients in a medium bowl; toss gently to coat.