Tuna or Sardine Salad with Lemon and Olive Oil

Name: Tuna or Sardine Salad with Lemon and Olive Oil
Total time: 10 min
Ingredients: 2 5- to 6-ounce cans tuna or sardines (preferably packed in olive oil), drained; Grated zest and juice of 1 lemon; 1 small shallot or 3 scallions, minced; 1 or 2 tablespoons capers, rinsed, drained, and chopped; 1/2 cup chopped fresh parsley leaves; 3 tablespoons olive oil; Salt and pepper; 4 leaves romaine lettuce, washed and dried; 8 slices any bread

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Makes 4 sandwiches 1x

Time 10 minutes

Units Scale

Ingredients

2 5- to 6-ounce cans tuna or sardines (preferably packed in olive oil), drained
Grated zest and juice of 1 lemon
1 small shallot or 3 scallions, minced
1 or 2 tablespoons capers, rinsed, drained, and chopped
1/2 cup chopped fresh parsley leaves
3 tablespoons olive oil
Salt and pepper
4 leaves romaine lettuce, washed and dried
8 slices any bread

Instructions

Mix the tuna (or sardines) with the lemon zest and juice, shallots, capers, parsley, and olive oil and sprinkle with some salt and pepper. (You can make the salad up to several hours ahead and refrigerate in an airtight container; or store leftovers the same way for up to a couple days.)
Toast the bread if you’d like. Make sandwiches with the tuna mixture, lettuce, and bread. Serve immediately.

— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition