Cleopatra's tuna-sardine salad

The Citadel in Aleppo, Syria, which has given us a spicy red pepper.

My tuna salad with a twist took a new turn today when I added pickled lemon, diced, in addition to the usual olive oil, cumin and chopped red onion.

I started with two cans of Kirkland-brand albacore tuna in water from Costco and three cans of skinless and boneless Moroccan Al-Shark sardines in oil from Fattal's in Paterson, all undrained. 

Then I added extra-virgin olive oil, cumin and chopped red onion to taste. Aleppo pepper, a coarse, mildly spicy red pepper you'll also find at Fattal's, wouldn't be out of place here.

The Cleopatra-brand pickled lemons from Egypt (Fattal's) are small and salty. So I diced three and added them and lemon juice to the canned fish, again to taste. 

I put hummus and organic spring mix in warm pita halves (Fattal's), spooned in the fish salad and added sliced plum tomato sprinkled with thyme-based za'atar mix. 

I ate kimchi and olives on the side, and washed it all down with my own mint iced tea.