Spanish Tuna Salad

Instructions

1. 1

   Drain and flake the tuna into a large bowl.

2. 2

   Chop the onion, red bell pepper, and garlic into small pieces.

   Tip: Use a food processor for a quicker prep time.

3. 3

   Stir in the chopped onion, red bell pepper, and garlic into the tuna.

   Tip: Make sure to break up any clumps with a fork.

4. 4

   Add the Kalamata olives, artichoke hearts, Spanish oregano, paprika, salt, and black pepper to the tuna mixture.

   Tip: Mix well to distribute the ingredients evenly.

5. 5

   In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, lemon juice, and a pinch of salt and pepper.

   Tip: Adjust the dressing to taste.

6. 6

   Pour the dressing over the tuna mixture and stir until combined.

   Tip: Make sure everything is well coated.

7. 7

   Taste and adjust the seasoning as needed.

8. 8

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: Serve chilled or at room temperature.

9. 9

   Just before serving, crumble the feta cheese into the salad.

   Tip: Feel free to add more or less to your liking.

10. 10

    Serve the Spanish Tuna Salad chilled, garnished with additional olives and artichoke hearts if desired.