You can keep this Mediterranean-style tuna salad in the fridge for up to a week making it the perfect make-ahead lunch.
2 5-oz. cans chunk light tuna in water, drained
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper
1/3 cup chopped roasted red peppers
1/4 cup pitted black olives, roughly chopped
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 1/2 cups shredded romaine lettuce
Whole-grain crackers, optional
How to Make It
Mix first 4 ingredients in a medium bowl until well combined. Season with salt and pepper. Place 1/2 tuna salad in an airtight container. Cover and chill (will keep in fridge for up to a week). Fold peppers and olives into remaining salad.
In a separate medium bowl, drizzle oil and vinegar over lettuce; toss well. Season with salt and pepper and toss again. Place tuna salad over lettuce; serve with crackers, if desired.