2 6-ounce pouches of chunk light tuna in olive oil or water
2 tablespoons capers, rinsed
4 tablespoons black olives, pitted and sliced*
8 cherry tomatoes, halved
½ teaspoon crushed red pepper
15 basil leaves, torn by hand
2 tablespoons lemon juice (about 1 medium lemon or from a squeeze bottle)
3 tablespoons extra virgin olive oil
Mix all ingredients except tuna and pitas, and pack them in a spillproof container.
Drain tuna and mix with other ingredients. Serve cold with—or in—pitas.
* Casanova suggests Gaeta black olives ($11 per pound, delallo.com).