Updated: 01/28/2013 3:34 PM
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Mediterranean Tuna Salad
Greek chef and owner of Kafe 421, Antigoni Sander McCloud, takes tuna salad to a whole new healthier level.
Join Antigoni at one of her cooking classes:
~Cooks of Crocus Hill in Stillwater on Tuesday, Feb 5 @ 11 AM - Teaching For the Love of Soup
~Cooks of Crocus Hill in Edina, Feb 12 @ 11 AM - Teaching Order Up! Classic Sandwich Recipes!
Serves 4 - 8
24 oz. Canned Chunk White, Albacore Tuna (look for BPA Free Cans and Sustainably Caught Brands of Tuna)
1 - 14oz. Jar Marinated Artichoke Hearts, drained and cut into very small dice
1 Cup Pitted Kalamata Olives, drained and cut into very small dice
1 Cup of Canned Roasted Red Peppers, drained and cut into very small dice
1/2 Cup Red Onion, cut into very small dice
1/4 Cup Fresh Parsley, Finely chopped
Zest and Juice of Two Lemons
1/2 Cup Extra Virgin Olive Oil
Salt and Pepper to Taste
Put the tuna into a large mixing bowl.
Prepare all of the ingredients down to the Extra Virgin Olive Oil and add to the bowl of tuna. Gently combine everything with a large kitchen spoon. You don't want to over stir, is it will make the salad mushy.
Taste the salad and salt and pepper based on what you think it needs. Many of these ingredients have natural salt in them so you don't want to overdo it.
This salad can be eaten right away or made the day before, allowing the flavors to really settle in with each other.
To serve this you can eat it on its own, stuff it into a pita pocket or whole grain tortilla. Or lighten the carb load by stuffing it into a tomato, bell pepper or by making lettuce wraps!!