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SUNDRIED TOMATO AND FETA TUNA SALAD

This made a nice change to everyday tuna salad.  Originally, I was going to make classic tuna melts for lunch, but then decided to forgo the bread and jazz up a salad instead.  Although, it would also taste great made into a tuna melt too!

Lettuce leaves

a small can of tuna drained – 184 grams

8 Kalamata  olives, remove the pits, and roughly chop

2 Tblsp. diced red onion

3 rounded Tblsp. crumbled Feta Cheese

3 large Sun Dried Tomatoes (in oil) blot off excess oil with a paper towel then chop fine

juice of half a lemon

4 Rounded Tblsp. Mayonnaise

2 Tblsp. finely minced Italian Flat Leaf Parsley

Fresh cracked pepper

Mix up all the ingredients in a bowl.

Add a generous amount on top of lettuce leaves or make the classic tuna melt, on toast, with Swiss Gruyere Cheese, in the oven at 350 degrees, until the cheese is melted.

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