I prefer tuna in olive oil and my favorite is Cento tuna. They use good quality olive oil and it has a mild salty taste. I used a three ounce can of tuna (do not drain), a handful of capers, chopped olives, a couple squeezes of fresh lemon juice, pecorino cheese and the last of the ramps. Mix it all together, put it on a pile of greens lightly dressed with lemon juice and olive oil and voila— a lovely lunch.
