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.