Tuna Salad (Italian)

I love tuna packed in olive oil. If you have never tried it, do yourself a favour. It has so much more flavour than "chunk light tuna packed in water no salt". Here, I combined it with juicy roasted peppers, artichoke hearts, lemon zest and just a dollop of mayonnaise to bring the whole thing together.

3 Tbsp. mayonnaise
1 Tbsp. capers, chopped
1 Tbsp. sweet pickle relish
1½ tsp. Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
3 Kalamata or Niçoise olives, pitted and chopped
1 egg, hard-boiled, chopped
1 (7 oz) jar Italian tuna, packed in oil, drained
sea salt
black pepper, freshly ground

In a bowl combine the mayonnaise, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper.

Serve on Italian crusty bread, sesame crackers or on a bed of spinach and lettuce.

Makes 4-6 servings.