I was inspired by the Extra Virgin tuna salad so I made my own version today! It was delicious and is enough for 2.
2 cans of white tuna in olive oil, drained
2 T capers
1/4 tsp of salt and pepper
1 1/2 T olive oil
2 T chopped flat leaf parsley
Lemon zest of one lemon
Juice of one lemon
Toss and serve. I served mine over mixed greens that I tossed with a big pinch of salt, a douse of olive oil and 1/2 lemon.