Cold Greek Tuna Salad Sandwiches

The perfect antidote for a hot summer evening. And they are quick to put together ahead of dinner time. I had huge buns (no pun intended), so this only makes two sandwiches here, but if you have regular sandwich buns, this will make four. Note: this may be too strongly flavored for you and yours, so you might want to start with less vinegar and seasoning and adjust from there.

Ingredients:

¼ cup red wine vinegar
1/3 cup olive oil
1 Tablespoon greek seasoning (I like Cavender’s®)
2 (5 ounce) cans water packed tuna, drained
2 Tablespoons red onion, finely chopped
2 Tablespoons cucumber, peeled and finely chopped
2 teaspoons capers, drained
2 Tablespoons kalamata olives, pitted and chopped
¼ cup feta cheese, drained and chopped

2 large sandwich buns

2 lettuce leaves
2 slices tomato

Directions: In a medium sized mixing bowl, whisk together the vinegar, oil and greek seasoning. Break the tuna into the bowl along with the onion, cucumber, capers, olives and feta cheese. Stir together, pile on sandwich buns and close. Refrigerate for at least 30 minutes to allow the flavors to meld and seep into the buns, then add lettuce and tomato.