As a kid I thought "tuna salad" was tuna fish on a green salad. In service to my original concept, I created this quick and simple dish which is ideal for lunch or a light dinner. The sweet orange and red pepper is a lovely contrast to the heat of the peperoncino and salty capers.
Serves 2
Ingredients
Ingredients
juice of 1 lemon
1 orange, segments separated and cut in half
1 red pepper, chopped
1 teaspoon dried parsley
1 can tuna
2 tablespoons olive oil
1 peperoncino, finely diced (optional)
2 cloves garlic, minced
2 teaspoons capers
4 to 6 ounces mixed greens
toasted, sliced almonds, for garnish
Directions
1. Mix the first nine ingredients in a large bowl.
2. Distribute mixed greens onto two plates, and divide tuna mixture evenly.
3. Garnish with sliced almonds if desired.
1 orange, segments separated and cut in half
1 red pepper, chopped
1 teaspoon dried parsley
1 can tuna
2 tablespoons olive oil
1 peperoncino, finely diced (optional)
2 cloves garlic, minced
2 teaspoons capers
4 to 6 ounces mixed greens
toasted, sliced almonds, for garnish
Directions
1. Mix the first nine ingredients in a large bowl.
2. Distribute mixed greens onto two plates, and divide tuna mixture evenly.
3. Garnish with sliced almonds if desired.
The gazpacho and tuna salad made my mouth water. Karen and I are going to have to get off our duffs and make some of your recipes.
ReplyDelete- Matt