Ingredients
- 6 (5 oz.) cans of albacore tuna, packed in water & drained
- ½ tsp. sea salt
- ½ tsp. coarse ground pepper
- 3 Tbl. mayonnaise
- ½ cup basil pesto, store bought
- 1 ½ cups celery, sliced
- ½ cup sweet onions, finely chopped
- 1 cup fresh greens, chopped & firmly packed, options include arugula, European mix, spinach, baby kale, etc.
- 1 cup red bell pepper, diced
- 2 Tbl. extra virgin olive oil
- ¼ cup olives, sliced thinly
- 1 Tbl. capers, drained
- 2 Tbl. flat parsley, chopped
- 2 green onions, sliced
Instructions
- In a large mixing bowl, put the tuna. Flake apart with a fork. Add the salt, pepper, mayonnaise and pesto and blend well working it into the meat.
- Put half of the of the tuna mixture in the bottom of the casserole dish. Start topping with 'layers' of the celery, onions, fresh greens and bell pepper
- Drizzle on the olive oil. Finally, add the rest of the tuna as the next layer.
- Scatter on top the olives, capers, parsley and green onions on top. Cover tightly with plastic wrap and refrigerate about 2 hours.
Notes
Scoop the tuna salad out with a big spoon into bowls. Of course, it won't hold as a 'slice'.
Sprinkle on top tuna salad servings roughly crushed kettle potato chips! Big yum!
http://allyskitchen.com/tuna-salad-casserole/
