Tuna Salad with Cucumber

Bell Pepper, Feta & Red Onion

For those of us who are still working from home. They are quick and easy - my kind of cooking. We will bring them to you with thanks to Allison. -Editor's note.

For someone that is averse to virtually all seafood, I love tuna, one of the fishiest fishes out there! There is nothing subtle about its taste so it’s even beyond me why I love it so much. But all these years later, a tuna salad is still one of my fallbacks for a quick and satisfying meal.

If you haven’t already picked up on this, these recipes involve very loose measurements. So grab a can of solid white tuna, pop it open and drain; I always get mine in water opposed to oil. Flake it apart in a large bowl.

My go-to cucumber is always a seedless; cut one in half through the middle – width-wise, not length-wise! – and dice.

Take 1/2 of a small red onion and dice.

Take 1/2 of a bell pepper and dice. (Are we sensing a theme here?)

Mix vegetables with tuna, and add in two heaping tablespoons of mayonaise; add more to your liking, I prefer a binding coat of mayo rather than have my ingredients swimming in it.

Sprinkle in some feta. Season to taste, I love to go for some garlic powder, either fresh or dried dill, and a grind or two from my Trader Joe’s Everything Seasoning Grinder.