Italian Tuna Salad
Valerie Bertinalli
- 3 tablespoons mayonnaise
- 1 tablespoon capers chopped
- 1 tablespoon sweet pickle relish
- 1 1/2 teaspoons Dijon mustard
- 2 slices jarred sweet and hot cherry peppers chopped
- 1 to 3 kalamata or nicoise olives pitted and chopped
- 1 hard-boiled egg chopped
- 1 7 - ounce jar Italian tuna packed in oil drained
- Kosher salt and freshly ground black pepper
- White bread such as Wonder Bread, crusts removed and quartered, for serving
- Sesame crackers for serving
In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.
