[xoxoxoBruce]

From a lady Truck driver something that travels well, especially in hot weather, and can be eaten hot or cold.

Tuna Salad Sans Mayo

Ingredients
2 cups Israeli couscous (I use whole wheat)
2 cans tuna, drained
2 teaspoons grated lemon zest (2 lemons)
lemon juice from 2 freshly squeezed lemons
1/2 cup olive oil
3 tablespoons capers, drained & diced
1/2 cup roasted red peppers, drained & diced
1 shallot diced
2 teaspoons minced garlic (2 cloves)
2 ribs celery
1/2 teaspoon beau monde Seasoning
Salt and freshly ground black pepper to taste

Instructions
Bring pot of salted water to a boil. Add the couscous, stir once, then reduce the heat to a simmer for 8-10 minutes, or until the couscous is just tender.
Drain in a colander.
In a large bowl break up tuna, then add your lemon zest, lemon juice, olive oil, capers, red peppers, celery, shallot, beau monde and garlic- stir to incorporate.
Once your couscous is drained add the hot couscous into the mixture and stir well.
Cover and set aside letting everything mingle.
Taste for seasonings and serve warm or at room temperature.
It's really good both warm or cold out of the fridge!