This makes a high protein, filling, and easily portable lunch option for those busy days when you want something simple and nutritious.

Serves 4

Prep time: 20 minutes

You can use whatever you like here, but a good combo of ingredients is equal parts kalamata olives, roasted garlic cloves, peppers, and sun dried tomatoes.

Feel free to experiment with whatever you have available; chances are it will still be delicious.

Tip: If you don’t have an olive bar at your grocery store, you can still make this with jarred olives, roasted peppers, capers, etc.

It’s a good way to clean out all those leftovers in the fridge that you don’t know what to do with.

Ingredients

2 cans high quality tuna packed in olive oil

1 cup mixed ingredients from your grocery store’s olive bar: olives, peppers, artichokes, garlic, etc.

1/2 cup parsley leaves

10 basil leaves, thinly sliced

Juice of 1 lemon

Sea salt and fresh ground pepper, to taste

Instructions

• Put the tuna with the oil in a large bowl, and break up with a fork.

• Add the olive bar ingredients to a food processor with the parsley and pulse until everything is rough chopped. Pulse more or less depending on what texture you want.

• Add this to the bowl with the tuna and add the basil and lemon juice. Season with salt and pepper to taste before serving.

• Leftovers can be stored in the fridge for several days.