Summer Tuna Salad

Yield: 6 portions

Ingredients:

• ½ medium red onion, small dice
• 2 tbsp. apple cider vinegar, plus one teaspoon
• 20 ounces oil-packed tuna, drained and flaked
• 2 stalks celery, sliced thinly
• 2 plum tomatoes, seeded, finely diced*
• Handful flat-leaf parsley leaves, roughly chopped
• ¼ cup extra-virgin olive oil, plus more as needed
• 1 tbsp. fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 8 slices sandwich bread, such as rye of 100% whole wheat, toasted (optional)
• Butter lettuce, for garnish

For more crunch, you may also add shredded carrots; diced cucumbers; drained and pitted black olives, quartered; small capers, rinsed.

Preparation:

1. In a small bowl, combine onion and two tablespoons vinegar (vinegar should just cover onion) and let stand 5 minutes. Drain well.
2. In a medium bowl, combine tuna with celery, tomatoes, onions, and parsley.
3. In a small bowl, whisk one teaspoon vinegar, lemon juice, and slowly add oil.
4. Add to salad and mix gently until thoroughly combined. Season with salt and pepper. Dress with more olive oil if desired.
5. 5-Spoon tuna salad onto 4 slices of toast, top with lettuce, then close sandwiches. Enjoy!