Ingredients
20 ounces canned tuna in olive oil
1 Tablespoon Olive oil
10-15 Kalamata Olives, pitted
3 Persian cucumbers in rounds, diced
1 ripe avocado, diced
fresh oregano leaves, finely chopped
1 Tablespoon grated onion
1 Tablespoon of balsamic glaze
1 teaspoon capers, minced
Salt and pepper to taste
juice of a lemon
Preparation
- In a large bowl, whisk in olive oil, lemon juice, balsamic glaze, minced capers, chopped fresh oregano leaves, and grated onion. Add in tuna. Mix well.
- Season with salt and pepper. Incorporate olives, avocado and cucumbers. Extra squeeze of a lemon over the top with a drizzle of balsamic glaze. Enjoy!
