Yield: Six ½ cup servings (or 3 cups)
- Two 5 oz cans albacore tuna packed in water, drained
- ⅓ cup cucumber, peeled and diced
- ⅓ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- 4 tsp capers
- 2 Tbsp extra virgin olive oil
- 1 Tbsp lime juice
- Blend together all above ingredients in a medium size bowl.
- Serve cold and garnish as desired.
- Store leftover salad in the refrigerator in an airtight container for up to 3 days.