A light and flavorful tuna salad that uses olive oil instead of mayonnaise.
Author: Lucy Brewer
2packetswater packed tuna or one can, drained
1cangarbanzo beans, rinsed and drained
3green onions, chopped
1tablespoonfresh parsley, coarsely chopped
1hard boiled egg, chopped
1.5tablespoonsweet pickle relish
1-2tablespoonsgood quality extra virgin olive oil
Salt and pepper to taste
Gently stir all ingredients together and serve immediately.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.