2 cans of tuna in olive oil La Sirena

  • 8 servings
  • 15 minutes
  • United States
  • 2 cans tuna in olive oil La Sirena
  • 1 tablespoons whole grain mustard
  • Juice of 1/2 a lemon
  • 1 hardboiled egg
  • Salt and pepper to taste
  • 2 tablespoons capers
  • Small handful coarsely chopped parsley
  • Small handful cherry tomatoes, sliced
  • Small handful chopped celery
  • Thinly sliced red onion


Place tuna in a medium bowl.  Add mustard, lemon juice and egg yolk.  Work together with a spoon or fork, mashing the yolk and mustard into the tuna.  Add a bit of salt and pepper.  Mix well.  Chop the reserved egg white and add to the tuna mixture.  Also add the capers, parsley, tomatoes, celery, and red onion.  Stir to combine.


Toast bread. Top with tuna. Serve with potato chips. enjoy!