Tuesday, March 19, 2013

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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