Tuna Salad with Peppadew Peppers, Capers & Feta Cheese
After a day in the warm sun, I love a quick and easy salad sandwich. You know, chicken salad, egg salad, and my personal fave, tuna salad. I'll even admit a secret love of Subway tuna subs...yep, it's true. The best part about making tuna salad, as opposed to chicken or egg, is that you really don't have to do any cooking. No hardboiling eggs, no roasting, poaching or baking chicken. Just pop open a can of good quality tuna and mix. Use it as a sandwich spread, or top it on toast. I enjoyed mine on toasted sunflower rye from Turtle Bread Company. I'll keep this post short and sweet, just like the recipe. Enjoy!
Tuna Salad with Peppadew Peppers, Capers & Feta Cheese
Serves: 2-3
Preparation Time: 5 minutes
Ingredients:
2 5-oz. cans chunk light tuna (I used one can of tuna in olive oil and one of tuna in water)
4-5 peppadew peppers, minced
2 tbsp. capers, drained
1/4 c. feta cheese, crumbled
1/4 c. mayo (I used an olive oil mayo)
splash of lemon juice
garlic salt & lemon pepper (or just salt & pepper), to taste
Method: Place tuna in a bowl, breaking it into smaller chunks. Mix in the peppers, capers, cheese, mayo and lemon juice. Season with garlic salt and lemon pepper (or salt and pepper), to taste. Stir until well combined and refrigerate until ready to use. Serve on a bun or toast.
