SUNDRIED TOMATO AND FETA TUNA SALAD

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!
Lettuce leaves
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.

Ina Gawne
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January 24, 2012
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