Italian tuna salad with chickpea and olives by Digital 360 Coach Tess
1 small, finely chopped (about 3 tbsp)
1 clove(s), finely grated
1 Tbsp, or olive brine
1 medium, zested and juiced
⅛ tsp, freshly ground
Canned chunk white tuna in water
5 oz, drained
15 oz, rinsed and drained
Sliced pitted green olives
3 Tbsp, such as Castelvetrano olives
1 Tbsp, thinly sliced (for garnish)
- In a large bowl, whisk together shallots, garlic, mustard, olive brine, olive oil, and lemon zest and juice until combined. Season with salt and pepper.
- Add tuna to bowl, using a fork to break it into large pieces. Gently stir in chickpeas and olives. Let stand 5 minutes. Garnish with chives.
- Serving size: about ⅔ cup