Perfect light lunch paired with a glass of white wine.
3 (6 oz dr wt) cans of tuna, drained well
⅓ cup Peloponnese Kalamata Olive Halves
2 tablespoons finely chopped green onion
½ cup Peloponnese Flame Roasted Sweet Peppers, diced
2–3 tablespoons Peloponnese Wild Capers, drained
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon minced fresh oregano (or ½ teaspoon dried)
½ cup fresh parsley, minced
Combine all ingredients and gently mix together. Season with salt and pepper to taste and extra lemon juice as desired. Chill for a few hours for flavors to merge or serve immediately, tucked into pita pockets or over a green salad.