Provençal
Tuna Salad

Three (3) 5-oz cans solid white tuna, drained

½ cup pitted kalamata olives, halved

1 14-oz can corn, drained

2 c. diced fresh tomatoes

1 large green pepper, cut into ¾” pieces

Dressing

1/3 c. extra virgin olive oil

3 T. red wine vinegar

1 clove of garlic, crushed

1 t. Dijon mustard

½ t. salt

½ t. pepper

How to Prepare

In a small bowl, whisk dressing ingredients and set aside.

Combine salad ingredients in a medium bowl and pour dressing over.

Toss all to combine, breaking up any large tuna chunks.

Serve over any salad greens, if desired. A side of beans or a slice of whole grain bread makes this a complete meal!