A new take on Tuna Salad

I really like tuna salad but was looking for a way to dress it up and make it a little less plain (and preferably without mayo) so we could take it on our picnic to the Telluride Bluegrass festival yesterday. After looking for several recipes, I managed to come up with a mixture that was pretty darn good. You may want to tweak the measurements to your liking.

Mediterranean Tuna Salad

Dressing:

1/8 cup olive oil

1/8 cup lemon juice

2 Tbsp spicy mustard

Mix well with a fork until blended.

Combine:

3 cans albacore tuna, drained mostly but not squeezed

(don't bother with chunk lite, it will make a huge difference.)

1/8 cup sun dried tomatoes in oil, drained and chopped

1/8 cup calamata olives (I found these pitted, quartered and in a jar)

1/4 cup parmesean cheese

2 Tbsp fresh basil, chopped

Spike Seasoning (or season salt) to taste

Fresh cracked pepper

Mix all this together and toss with dressing. Fill a tortilla with mixed greens, slices of tomato and spoonfuls of tuna salad. Roll it up, cut in half and serve!