Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint

Ingredients

• 2 cups chopped vine-ripened tomatoes, chopped large
• 2 cans tuna packed in olive oil
• 2 cups chopped garden cucumbers, chopped large
• 1 cup coarsely chopped fresh parsley
• 1 cup coarsely chopped fresh mint
• 1/2 cup thinly sliced green onions
• Salt and fresh-ground black pepper to taste
• 3 T extra-virgin olive oil
• 2 T fresh-squeezed lemon juice
• 1/2 tsp. Spike Seasoning

Directions

1. Chop vine-ripened small tomatoes into generous pieces until you have 2 cups. Set them in a colander in the sink so a little of their juice can run off.
2. In a separate colander, drain 1 or 2 cans Genova Tuna Packed in Olive Oil.
3. Cut cucumbers into large chunks until you have 2 cups. If you like, run a vegetable peeler down the cucumber skin in stripes before chopping, but that part is optional.
4. Coarsely chop fresh parsley and fresh mint, measuring 1 cup each.
5. Thinly slice the green onions, both the white and green parts, until you have 1/2 cup.
6. Whisk the olive oil, lemon juice, and Spike Seasoning together for the dressing.
7. Combine the tomatoes, cucumbers, green onions, parsley, and mint with a gentle hand, then toss them with the dressing.
8. Add the drained tuna and fold it in carefully. Finish with salt and fresh-ground black pepper to taste.