1. Use light tuna in water. Open can and press tuna lightly to drain all the water. Place tuna meat into a medium sized mixing bowl
2. In a separate small bowl, combine the mayonnaise and olive oil, stir until well combined. Add the olive oil mixture to the tuna and stir
3. Into the mixing bowl, toss the other ingredients. Order does not matter
4. With a spatula, fold and mix all the ingredients until well distributed through the tuna. Cover the bowl with cling wrap and let rest in the refrigerator for a minimum of about 30 minutes. Tuna salad will keep well for several days (3-4 days) in the refrigerator if stored in an airtight or well-sealed container
By Angela Wilkes
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