Andalusian-Style Tuna Salad (Piriñaca)
This makes a fresh, easy and healthy lunch.
- 1 can (7 Oz) Bonito del Norte, drained
- 2 large green peppers, chopped
- 4 tomatoes, chopped
- 1 large onion, chopped
- 4 TBS Extra Virgin Olive Oil by Óleo Cazorla
- 1 TBS Sherry Vinegar by FDS
- salt & pepper
Crumble the tuna and combine with chopped peppers, onions and tomatoes in a bowl. Pour the extra virgin olive oil and vinegar until evenly-combined and sprinkle with salt and pepper.