Today’s Chick Tip….Today’s tip is a blast from the past for The Food Chick…..Wendy Wells-Tockey from Fort Worth Texas has asked for my Mediterranean Tuna Salad recipe. I started making this tuna salad over 10 years ago and it is simply delicious. It knocks it out of the park in terms of flavor but is great for your waistline!
Combine 1 – 4 ounce can of your favorite tuna, packed in water(drained), 1/4 cup each diced red onion, diced sundried tomato, diced Kalamata olives and 1/4 cup diced artichoke in water (drained). By hand combine these ingredients. Remember to keep your tuna as flaky as possible, do not over work it and turn it into mush
For the dressing combine 1/4 cup rice wine vinegar, 1 tsp minced garlic, 1 tsp each lemon pepper and dried or fresh parsley and a pinch or so of season all. Add just a dash or two of extra virgin olive oil. Whisk together well and pour over tuna mixture. By hand, lightly mix together being sure to keep the integrity of the tuna in place.
Now, for the zing factor! To taste add fresh basil leaves, either torn or cut chiffonade style and feta cheese (remember the feta is salty so be sure to add small amounts at a time and to taste test often). I also love to add Garbanzo or Chick Peas that have been drained and rinsed.
Serve this over your favorite lettuce mixture or packed in a pita with some baby spinach!
BONUS TIP – Remember that taste buds are subjective. If you are unsure of an amount just add a little bit at a time. You can make the entire recipe with lesser amounts and add more based on your taste buds!
Thanks Wendy, I know what I am having for lunch today!
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