2 (5.5-oz.) cans solid light tuna in olive oil, well drained and flaked (we tested with starkist) |
1/4 cup finely minced red onion |
3 tablespoons chopped kalamata or niçoise olives |
2 tablespoons capers, drained |
2 teaspoons extra virgin olive oil |
2 teaspoons dijon mustard |
2 teaspoons balsamic vinegar |
1/4 to 1/2 tsp. freshly ground pepper |
1/8 teaspoon kosher salt |
endive leaves or cucumber slices |
garnishes: sliced kalamata olives, fresh flat-leaf parsley |
