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February 24, 2010

Not Your Mama's Tuna Salad

Not Your Mama's Tuna Salad

I'm a big fan of tuna. I don't eat it that often due to mercury concerns, and really I'm not going to get into bio-magnification or anything, no need to make you eyes glaze over on a food blog, but tuna is not something I'm going to eat everyday. When I do eat it though I like to shake things up a bit.

One of my favorite things to do with tuna is simply bake of pan fry a tuna steak, but I'm not adverse to tuna in the pouch either. Sure there is always a more traditional tuna salad, but why not take that to a whole new level! Who says you can't wow them with something really simple?

What You'll Need:
1 small cucumber, cut in half and sliced
1 cup of cherry tomatoes, cut in half
3/4 cup of green olives, sliced
1 bell pepper, chopped (Note: I used a red bell pepper this go around, but any color will work.)
1 small red onion, chopped
1 large pouch of tuna
Sea salt
Freshly ground black pepper
Extra virgin olive oil
Brown rice vinegar

In a large bowl toss together cucumbers, tomatoes, green olives, bell pepper and red onion until incorporated. Add tuna and stir to mix.

Sprinkle the top of the salad generously with sea salt and black pepper and then drizzle with extra virgin olive oil and brown rice vinegar. Toss to coat.

Serve immediately.

Notes: This is really an eat it immediately sort of salad. The vinegar will start to break things down if you let it sit. Left overs aren't really that great. This really isn't a sandwich type of tuna salad either. It's better eaten as is.

Posted by Dianne at February 24, 2010 12:33 PM

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Comments

oh yummy :)

Posted by: Jo at February 24, 2010 12:57 PM

This is one of my all time favorites!

Posted by: Dianne at February 26, 2010 11:48 AM

what a great twist on an old favorite!

justine

Posted by: justine at February 28, 2010 10:53 AM

Thanks!

Posted by: Dianne at March 1, 2010 10:43 AM

Do you have a Printer Friendly option?? Thanks

Posted by: Stephen Williams at March 2, 2010 10:25 AM

I don't at this time, but it is something that I hope to add soon!

Posted by: Dianne at March 2, 2010 11:39 AM

I'm always concerned about mercury in tuna and would probably substitute the tuna for canned salmon. According to www.gotmercury.org, canned tuna is actually pretty high in mercury, a known toxin. Not worth the health risk for me.

Posted by: Buffy at March 29, 2010 6:03 PM

I think it would be good with fresh, wild caught salmon. I'm not a fan of the canned or farmed varieties.

Posted by: Dianne at May 5, 2010 10:56 AM

Is this south Do you happen to have the nutritional information? Thanks so much! I'm making it anyway. It looks delish!

Posted by: Donna at February 9, 2011 7:03 PM

Is this South Beach Diet user friendly? How many servings in this recipe? Do you happen to have the nutritional information? Thanks so much! I'm making it anyway. It looks delish!

Posted by: Donna at February 9, 2011 7:04 PM

Donna I'm not familiar with the South Beach diet guidelines so I'm not sure on that one. I also don't have the nutritional information either. If you get the MasterCook software you can plug recipes in to it and see the nutritional information. Last time I looked it was in the the $15 to $20 range. As for servings I would say this would make 2-3 servings depending on if they were the main course or not.

Posted by: Dianne at February 10, 2011 10:43 AM

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