This Mediterranean-inspired tuna salad tastes lighter and fresher than the mayonnaise-laden version. The peppers and parsley add a good dose of vitamin C, while the celery provides more crunch for good measure. I use the Tonnino brand of tuna that comes in a jar. It’s a bit more expensive than the canned variety, but the quality is better.

Serve the tuna salad on a bed of organic greens, with crusty bread, or pasta.

As a big proponent of the Mediterranean Diet, I am working my way through the New York Times collection of recipes dedicated to that lifestyle. Usually, I change recipes but not this one. It is perfect as is.

Ingredients

Yield: 4 servings

• 1 red, yellow or orange bell pepper, thinly sliced
• 1 hot green chile, such as serrano, seeded and thinly sliced
• 1 ½ tablespoons sherry or red wine vinegar
• Salt and black pepper
• 2 celery stalks
• 2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil. (Sometimes I use 2 jars…)
• ¼ cup fresh flat-leaf parsley leaves, coarsely chopped

Method

Toss the pepper and the chile with the vinegar and a big punch of salt in a large bowl. Let sit for 10 minutes. Meanwhile cut the celery into ¼-inch dice.

Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.