Monday, August 18, 2008

Mediterranean Tuna Salad

Tuna salad is delicious, but let's face it, in the summer, when the weather is hot, the mayo rich tuna salad most of us love is just too dang heavy for the heat. If you are sitting in your kitchen, looking for some lunch, wearing nothing but a sarong or some boxer shorts, it's probably a good time to start thinking about a lighter tuna salad, one that won't put you into a food coma and send you into an air conditioned room. This is that tuna salad!

The tuna salad you see started with a can of tuna in oil and ended in my belly. You don't think I make this stuff just for the blog, do you? Oh no, two birds with one stone, and if you get the dolphin safe tuna, no dolphins.

This particular tuna fish is available at Trader Joe's for really cheap. It's wild caught , packed in olive oil, and yes, it's dolphin safe.
What could be better? Perhaps this very simple recipe:

Ingredients:

1 can of tuna in oil
2 scallions, sliced thinly on the bias
2 ribs of celery, also sliced thinly or chopped
A healthy handful of chopped pickles (I use little cornichons)
Lemon juice, cherry tomatoes, salt (if desired) and pepper
Hearty wheat crackers, butter, and finely shredded iceberg!
(Iceberg? Uh, huh, spritzed with lime juice.)

If you have any fresh herbs that are handy, definitely chop them up and toss them in the mix. Tarragon, basil, and parsley are wonderful additions.

So, dump your can of tuna into a mixing bowl (my mixing bowl is also my left-over container), and be sure to use all the oil in the can. The oil adds the succulence. Then, hit the tuna with your remaining ingredients and mix it all up, or until the tuna smushed to your liking. (I tend to like mine a bit under-smushed.) Finally, spread some butter on your crackers, top it with your salad, garnish with the shredded lettuce and tomato, and bang! Gorgeousness all over again.

1 comment:

Dr. Crowbar said...

I always use oil packed tuna, the flavor is so much better.