This made a nice change to everyday tuna salad. Originally, I was going to make classic tuna melts for lunch, but then decided to forgo the bread and jazz up a salad instead. Although, it would also taste great made into a tuna melt too!
a small can of tuna drained - 184 grams
8 Kalamata olives, remove the pits, and roughly chop
2 Tblsp. diced red onion
3 rounded Tblsp. crumbled Feta Cheese
3 large Sun Dried Tomatoes (in oil) blot off excess oil with a paper towel then chop fine
juice of half a lemon
4 Rounded Tblsp. Mayonnaise
2 Tblsp. finely minced Italian Flat Leaf Parsley
Fresh cracked pepper
Mix up all the ingredients in a bowl.
Add a generous amount on top of lettuce leaves or make the classic tuna melt, on toast, with Swiss Gruyere Cheese, in the oven at 350 degrees, until the cheese is melted.