Mediterranean Tuna Salad

• 1 can (12 Oz. Can) Tuna, I Use StarKist Solid White Albacore Tuna In Water
• 2 whole Medium Stalks Of Celery, Chopped
• 1/4 cups Red Onion, Chopped
• 1 Tablespoon Capers, Rinsed And Drained
• 3 Tablespoons Extra Virgin Olive Oil
• 1- 1/2 Tablespoon Freshly Squeezed Lemon Juice
• 1 teaspoon Lemon Zest
• 2 Tablespoons Chopped Fresh Basil
• Salt And Pepper, to taste

1. This recipe is a nod to my friend Ismene.
2. When we were in 3rd grade, and both living in Greece, her family invited me to their summer home for a week.
3. Her mom and sister made a similar type of tuna salad for lunch one day.
4. It was the first time I had ever had a non-mayo version.
5. To my surprise, I actually enjoyed it, and have loved the non-mayo version ever since!
6. Drain tuna.
7. Place all ingredients in a bowl and mix until combined.
8. Add salt and pepper to taste.
9. Serve cold, and enjoy!
10. Note that you can also add around 1/4 cup of pitted Kalamata olives if you like.
11. I didnt have any on hand when I whipped this up, but I have had them in here before and they are delish!
12. This is also great served on top of a nice slice of crusty artisan bread or on top of a bed of greens.

white albacore, stalks of celery, red onion, capers, olive oil, freshly squeezed lemon juice, lemon zest, fresh basil, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/mediterranean-tuna-salad/ (may not work)