New tuna salad

I made this recipe to take to a potluck at work last week. Except I initially skimmed the ingredients and thought it said black olives instead of black pepper. When I went back to make it I still felt olives sounded really good so I diced up a few oil cured black olives and mixed them in. This was a great variation on the traditional American tuna salad with mayonnaise. (not that there's anything wrong with that, I like tuna with mayo and pickles too) I served it on crispy romaine lettuce leaves rather than bread. With everyone eating low carb these days that's popular and I actually like tuna better on lettuce--nice and crunchy and the flavors come through.

So here's a recipe for tuna with roasted red peppers and black olives:

2 cans of tuna packed in water, well drained (10-12 oz depending on can size)
1/3 cup roasted sweet red peppers, diced
2 T diced oil cured black olives
1/4 teaspoon black pepper
1/4 cup chopped fresh basil leaves
1 tablespoon extra-virgin olive oil (or a bit more)
1 teaspoon red wine vinegar 

Mix it all together and season to taste. Serve immediately or keep refrigerated up to 24 hours. Makes both sandwiches and tuna salad on lettuce.