It’s wedding week! I truly can’t believe it. I really feel like just yesterday we got engaged…the time has just flown by, as everyone promised it would. And as excited I am for the big day on Saturday, I’m trying to just pause, take a breath and relish the moment….all this sweet anticipation and excitement inside that I’ll never get back. I want to bottle it all up and hold onto it forever. I also can’t believe that this time next week, we’ll be in Paris!
I have a nice and easy recipe for you guys today. It’s one of my favorite lunches and I thought that it was high time I share! I’ve always been a fan of tuna salad, and this is sort of a “mature” tuna salad. No globs of creamy mayo, no funky metallic tasting tuna. I think this is how tuna salad was meant to be eaten —- lots of bright flavor and texture. It takes under five minutes to make and keeps me full all afternoon!
And let’s be honest — the only real reason I called this “Italian” tuna salad was because I used mainly ingredients that were imported from Italy.
I love tuna packed in olive oil. If you have never tried it, do yourself a favor. It has so much more flavor than “chunk light tuna packed in water no salt”. Here, I combined it with juicy roasted peppers, artichoke hearts, lemon zest and just a dollop of mayonnaise to bring the whole thing together.
Hope y’all love it! I eat this way too often and like it best served over a bead of arugula with a chocolate chip cookie on the side. Amen.
Italian Tuna Salad
1 5 1/2 oz can tuna packed in olive oil
5 artichoke hearts, drained and chopped
4 roasted bell peppers, chopped
1 tbsp mayonnaise
zest of 1 lemon
salt and pepper to taste
Drain the tuna. In a bowl, mix together all ingredients. Serve on a sandwich or on a bed of arugula. Enjoy!