MEDITERRANEAN TUNA SALAD

4 cans tuna
1-2 roasted red peppers
1 large tomato
1/2 cup capers
4 T fresh basil
2 T fresh parsley
juice of one lemon
olive oil

Roast peppers over an open flame until charred, plane in a paper bay to cool, and peel away the skin. Dice peppers, tomato, and combine with the capers, basil, and parsley in a large bowl. Add lemon juice and enough olive oil to hold the salad together.

Salad will keep in the refrigerator covered for up to one week.