INGREDIENTS
2 cans
Canned tuna, high quality
15
cherry tomatoes
2
stalks Celery
1/2 tsp
Oregano, dried
1 tbsp
Parsley
2
Spring onions
1 1/2 tbsp
Capers, salted
1 tbsp
Lemon juice
1
Salt and pepper
2 tbsp
Olive oil
1 tbsp
Red wine vinegar
⅓ cup (40 grams) black Greek (brined) olives, pitted and chopped