Summer Tuna Chop

• servings: 4 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

5 ounces of tuna, (packed in water)

1 red bell pepper, (diced)

½ cup diced hearts of palm

⅓ cup chopped castelvetrano olives

3 tablespoons diced shallot

kosher salt and pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon mayo

2 tablespoons chopped fresh chives

for serving: arugula greens, crostini, crackers, pita, lettuce wraps, etc

Directions

In a large bowl, combine the tuna with the pepper, hearts of palm, olives, shallot and a pinch of salt and pepper. Sprinkle on the garlic powder and dried oregano and toss.

In a bowl, whisk together the vinegar, olive oil and mayo. Pour it over the tuna mixture and toss everything together well. Top with the fresh chives.

Serve on baguettes with arugula, on crackers, in lettuce cups, on salad, in pita and more! This stays good sealed in a container in the fridge for up to three days.