Fresh Italian Tuna (Print Version)

# Ingredients:

01 - 2 tins of Yellowfin Tuna packed in olive oil (don’t drain the oil)
02 - 1 to 1 ¼ cups of diced, drained tomatoes
03 - 1 tablespoon of freshly squeezed lemon juice
04 - ½ sweet yellow pepper, cut into small pieces
05 - 3 ounces of black olives, sliced up
06 - ¼ cup of green olives (no pimento), roughly chopped
07 - ¼ teaspoon of fine sea salt
08 - ½ cup of parsley leaves, chopped
09 - 1 clove of garlic, minced
10 - 2 tablespoons of finely diced red onion

# Instructions:

01 - Push the tuna into a big bowl and gently break it into chunks. Don’t mash it too much.
02 - Pour all the other ingredients into the bowl. At this point, skip stirring to avoid squashing the tuna.
03 - Carefully combine everything. Eat it as a salad, tuck it into a sandwich, or stash it in the fridge for later (up to 2 days).

# Notes:

01 - Here’s a Mediterranean-style tuna dish that’s packed with flavor and low in carbs. Perfect for a midday meal!

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