This is a slight twist on the tuna salad that I make most often. I put it together real fast and didn’t really measure but it extra easy to prepare. I didn’t have anything fresh green at home so I thought my Italian Chili Crisp would be really good here and WOW it really works! BTW- The Italian Chili recipe I used is on my site but I did notice that some jars of Italian chili crisp might be found in some stores these days. I made 4 servings.

2 – 6oz bags of drained light tuna

1 medium onion – skin removed, cut in half, sliced extra thin

1 medium apple – remove core, cut in wedges, slice each wedge extra thin

1 lemon – the fresh squeezed juice and fresh zest

1 small jar 6oz artichokes drained light chop if needed

small handful of olives (10-12) remove pits if there, rough chop

2 Tablespoons capers

1 slightly heaping teaspoon Italian chili crisp

1 can (around 15oz drained and rinsed three times beans (today I used canolini)

good splash extra virgin olive oil

good splash balsamic vinegar

Some scallions or chives – sliced thin

Directions

Everything goes in a large mixing bowl. Mix and serve!

It’s DELICIOUS!

ENJOY!!!!