Tuna is a global favorite and a convenient staple in many kitchens. I didn’t grow up with mayo, so here is my take on a tuna salad that is full of flavor, taste, and colors. It is really easy to make and can keep you full as a main meal. I like to use tuna canned in water, as it allows me to use my extra virgin olive oil in harmony with the rest of the ingredients.

Ingredients:

• 2 cans of tuna, drained (each can 5 ounces net weight)
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper
• 2 kirby cucumbers, finely chopped
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ¼ cup pumpkin seeds
• 3 tablespoons small capers
• 4 scallions, finely chopped
• Juice of 2 lemons and their zest
• ¼ cup olive oil
• 1 teaspoon oregano
• Salt to taste

Instructions:

1. In a large salad bowl, add the tuna, ensuring it is broken into small pieces.
2. Add all the other ingredients and adjust the salt to taste, considering the saltiness of the capers.