Mediterranean Tuna Salad (Lent-Friendly)
Mediterranean Tuna Salad
1- 12 ounce can albacore tuna in water, drained and flaked into large chunks
1/2 cup red onion, thinly sliced
2 celery stalks, thinly sliced
2 tablespoons coarsely chopped black olives
2 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
2 large tomatoes
Combine tuna, red onion, celery and olives in a medium bowl. Add lemon juice, olive oil, pepper and salt.
Toss gently to combine.
Cut core out of tomatoes; slice into 6 pieces without slicing through.
Spoon tuna salad into middle of tomato cup.
Serving Suggestion: Serve with greek seasoned pita chips.
Greek Seasoned Pita Chips
2- 6 inch pita breads
olive oil-flavored cooking spray
1/2 teaspoon greek seasoning
Preheat oven to 400 degrees.
Cut each pita into 8 wedges. Separate each wedge into 2 triangles.
Place triangles in a single layer on a large baking sheet.
Coat top of triangles with cooking spray; sprinkle evenly with greek seasoning.
Bake at 400 degrees for 7 to 8 minutes until crisp and lightly browned. Cool.
Store in an airtight container.