Tuna Salad Casserole

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!