Sharp knife (adult needed)
Fork or whisk
- 2 cans tuna
- 3 anchovies, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons plain yogurt
- 1⁄4 cup olive oil
- 1 red bell pepper, cored and finely diced
- 1⁄2 red onion, finely chopped
- 1 cup chopped parsley
To drain the tuna: Set the colander in the sink, then use the can opener to open each can and carefully empty them into the colander. Using the fork, press down on the tuna to squeeze the liquid out. Allow it to drain away.
Put the anchovies, mustard, lemon juice, yogurt, and olive oil in the bowl and stir well.
Add the drained tuna and break up the clumps with the fork.
Add the bell pepper, red onion, and parsley and mix well. Taste the salad, and add more lemon or mustard, or a pinch of salt, if you think it needs it.
Cover and refrigerate at least 2 hours (to let the flavors mingle) and up to 3 days.
- Chopped fresh basil leaves
- Sliced black olives
- Artichoke hearts
- Cooked green beans
- Canned white beans