Tuna is a newer food in my diet. Fish and I have never gotten along in the past. After multiple bad experiences eating fish, I swore that I would never eat it again-until I discovered Pinterest. All the fish recipes looked yummy, and I decided that I would try eating fish again. I tried it during spring break when I had no plans for the rest of the day, and I had no problems. Finding tuna is a little bit harder because I am allergic to soy, and most tuna is packaged with soy protein. My mom found tuna packaged with just olive oil, and I have a new favorite food.
I have been craving tuna salad for the past day. I am normally an early bird, but for the past few days I have been waking up before 6. Yesterday by lunch time I was exhausted and hungry after my early start and a long run. I made a sunflower butter and jelly sandwich, and it was just not as tasty as I had expected it would be. As I was eating it, I remembered that my mom had picked up tuna at the grocery. I immediately wished I could have a lunch do over. Today, I was prepared for a yummy lunch. I searched Food Network and Pinterest for tuna salad recipes. I made a list of ingredients, and started pulling ingredients from the fridge. I was not going to have lunch regret today. I gathered veggies from the fridge and herbs from the garden, and whipped together a tasty tuna salad. It was light and refreshing, perfect for summer. Cherry tomatoes would be a good addition to the salad. I think it would also be good served on cucumber slices.
Mediterranean Herb Tuna Salad:
1 package of tuna (I used tuna soaked in olive oil)
zest of one lemon
1/4-1/2 cup lemon juice (I used the juice from half of a lemon)
1 scallion chopped finely
1/8 cup cucumber chopped into tiny pieces
1/8 cup red bell pepper chopped into tiny pieces
1 teaspoon capers
Mix the tuna, lemon zest, and lemon juice and let sit while chopping the other vegetables. If the tuna was not packaged with olive oil, add a tablespoon or two of olive oil to the mixture.
Chop the vegetables into tiny pieces. We sometimes call them confetti size pieces. Chop (or chiffonade) the herbs as well. Mix into the tuna.
Serve over a bed of argula or mixed greens.