This isn’t your typical tuna salad. It’s a unique blend of tuna, onion, olive oil, watercress pesto and red pepper.

The creative and healthy combination is perfect as a light snack, but could also be served as a satisfying meal. The colorful watercress pesto adds the finishing flavors that will be pleasing to any palate.

Ingredients

• 4 cans albacore tuna
• 1 sm white onion, diced small
• 2 stalk celery, diced small
• 1 each lemons freshly squeezed
• 2 tbsp fresh parsley, chopped
• 2 cloves fresh garlic, chopped
• 2 tbsp EVOO
• TT Kosher salt
• TT Fresh ground black pepper
• 4-6 pc whole roasted piquillo peppers
• 2 tbsp non-pariels (capers)
• 1 bunch watercress
• 6 cloves fresh garlic
• lemon flavored olive oil

Directions

• Drain tuna and in a non-reactive stainless steel mixing bowl combine the tuna, celery, onion, lemon juice, capers, parsley, and olive oil. Season with salt and pepper.
• Stuff tuna mixture into the roasted piquillo pepper and reserve.
• Thinly slice the fresh garlic cloves and in about ¼ cup of vegetable oil fry the garlic until crispy, place onto a paper towel lined plate to dry.
• Clean the watercress and toss with lemon oil and toasted garlic season with salt and pepper, to be used as a side garnish.

Watercress Pesto

• 4 oz Watercress lettuce
• 1 clove fresh garlic
• 1 tsp grated parmesan
• 1 ½ tbsp toasted pine nuts
• ¼ cup olive oil
• 1 tsp lemon zest
• TT kosher salt
• TT Freshly grated black pepper

Directions

• Clean and roughly chop watercress.
• Place all ingredients into a food processor minus the olive oil and pulse to incorporate.
• Slowly add the olive oil in a steady stream until well incorporated.