Tuna Salad

I'm sure you are wondering about the title of this post....doesn't everyone make tuna salad with mayonnaise and whatever little crunchy bits you like to toss in?  I decided to try a more Mediterranean twist with it by adding some kalamata olives, capers, a little red onion and tossing it with a lemony vinaigrette.  I served it in a tomato cup on a bed of baby lettuces and added some cubed avocado.  This was a delightful twist on an old favorite.

Mediterranean Tuna Salad
Makes 2 servings

1/2 lemon, juiced
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

6 ounce can wild-caught light tuna (I used skipjack)
Kalamata olives, halved
2 teaspoons capers, drained
2 tablespoons red onion, diced
2 cups mixed baby greens
1/2 avocado, cubed

Prepare vinaigrette by combining lemon juice, white wine vinegar, olive oil and salt and pepper.  Whisk everything together or place everything in a jar with a tight-fitting lid and shake well.  Set aside.

Drain tuna and break into chunks in a bowl.  Add as many halved kalamata olives as desired, along with capers and onion.  Add enough of the dressing to moisten the tuna and mix all ingredients gently.

For the tomatoes:  Remove the stem from the tomato and then place it stem side down.  Cut through tomato stopping about 1/2 from the bottom.  Make another cut again almost through the bottom (so now it will look like you would have 4 wedges if you had cut all the way through).  Make two more cuts, rotating tomato until you have what would be 8 wedges if they were separated.  Gently spread tomato open to form a cup for the salad.  Sprinkle tomato with salt and pepper.

Dress the greens with some of the vinaigrette.

To assemble the salad:
Place the dressed greens on the serving plate.  Place the tomato flower/cup on the greens and divide the tuna mixture between the two tomatoes.  Scatter the cubed avocado around the greens.


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