I'm a huge tuna fan: I eat so much of it that the odds of having pure mercury coursing through my veins are extremely high. After awhile, though, and around the same time that hell experienced a large dip in temperatures, I became bored with the heaps of mayo I inevitably scooped into my tuna salad mix. This event, combined with a full raid on my fridge and herb garden, resulted in a light, Mediterranean-inspired tuna salad.
Italian Tuna Salad (four servings)
2 cans of white albacore tuna, in water
1/4 cup of lemon juice
1/3 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1/2 red onion, chopped
1/2 red bell pepper, diced
1/2 can of cannellini beans, strained and rinsed
handful of Italian flat-leaf parsley, chopped
handful of basil, chopped
1/3 cup of shredded cheese (white Cheddar is a good pick)
Open cans of tuna and push down on top to squeeze out excess water. Toss tuna in a bowl and add every single ingredient. Mix extremely well and sample. Grin. This tastes fantastic on a slice or two of toasted bread, but if you have the time, the salad can be stuffed into tomatoes or red bell peppers.
[photo cred to Philippa Brathwaite, via Realsimple.com]