Ingredients
Equipment
Method
- Drain 2 cans tuna packed in olive oil into a colander placed in the sink. Break tuna apart with a fork.
- Whisk together olive oil, lemon juice, Peperoncini brine, and Spike Seasoning to make the dressing.
- Slice enough green onion to make 1/2 cup thinly sliced green onions.
- Wash parsley if needed and spin dry in salad spinner. Then chop parsley enough to make about 3/4 cup parsley (or less if you're not much of a parsley fan).
- Measure out one cup of sliced Peperoncini. (Or cut off stems, drain, remove seeds, and slice if you're starting with whole Peperoncini.)
- Cut enough cherry or grape tomatoes in half to make 2 cups tomatoes.
- Add the tomatoes, sliced Peperoncini, chopped parsley, and sliced green onions to a bowl and combine with dressing, stirring to thoroughly coat the ingredients with dressing.
- Add the chunks of tuna to ingredients in the bowl and gently combine. (Don't over-mix, you want chunks of tuna in the finished salad.)
- Season the Spicy Tuna Salad to taste with salt and fresh ground pepper and serve.
Notes
For best results, store leftovers in an airtight container in the fridge for up to three days.