I’ll be honest, I’ve had an aversion to tuna salad my whole life because the only tuna I’d met came from a can and smelled like dog food.

After college I lived with 3 girls, two of whom ate canned foul smelling-dog-food-tuna fish far too often.  I found it nauseating.

Thankfully, I came to know and love tuna sashimi; which I eat it far too often.

My cousin, Megan, foodie and runner extraordinaire, sent the following email-with-tuna-salad-recipe my way.  Not sure how you feel about canned tuna; if you can stand it (pun intended) see her email below, if you can‘t, maybe find a cute and generous tuna fisherman?

Hello love!

I so went to a Mediterranean deli the other day and had the best tuna salad so I attempted to recreate it at home with a few twists. Here is a rough version on the recipe….the measurements are guesses as I just throw it all together, so you may want to play with it as well to make sure what is below actually works.

Mediterranean Tuna Salad

2 – 12oz cans premium white albacore tuna

1/2 c – greek yoghurt

1/3 c – organic mayonnaise with olive oil (I use Spectrum Naturals, can be found in Harris Teeter)

–Leave out or substitute any of the below for items you prefer

1/4 c — chopped red bell pepper

1/4 c — chopped red onion

1/4 c — chopped artichoke hearts

1/4 c — chopped sun-dried tomatoes

3 tbsp — olive tapenade

3 tbsp – small capers

1 tbsp — fresh lemon juice

1 tsp — garlic powder

salt and pepper to taste

Mix all of the ingredients together, add more or less of the greek yogurt and/or mayo to make it the consistency of wetness/dryness you prefer.

Enjoy!

(image hijacked from yummly.com)