Cookerati

Tuna is one of our favorite ingredients (and the cats too), but I’m not always in the mood for heavy mayo.  Tonight I wanted a lighter salad with lots of veggies and to me these veggies look like confetti all diced up.  My husband was the sous chef du jour, doing most of the dicing though I diced the onion or it wouldn’t have been allowed into the bowl.  I think the carrots probably would be a little better if they were shredded instead of diced, because their texture is tougher when diced compared to the rest of the veggies, but this was still delicious.  This recipe makes enough for 6 or 8, however I had one serving and my husband and daughter shared the rest, splitting the end of the bowl together.  I whisked together red wine vinegar and olive oil, for a shortcut you can use your favorite red wine vinaigrette if you like.  I hoped for leftovers for lunch, but alas, not one bit left, darn it.  The lettuce is from my garden.  We never planted the seeds, they self seeded from last years and have taken over one of the beds. That’s a good thing!

Ingredients:

• 2 cans tuna – water drained
• 1 can white beans (we used garbanzos) drained and rinsed
• 1/2 cucumber – diced
• 2 roma tomatoes – diced
• 2celery stalks – diced
• 1 carrot – diced
• big bunch of parsley
• bunch of lemon balm
• Lettuce torn
• 1/4 cup red wine vinegar
• 1/2 cup  olive oil
• salt
• pepper

Directions:

Toss the tuna, beans and diced veggies, herbs, salt and pepper together.  If you don’t have lemon balm it can be left out.  Whisk the olive oil and vinegar and toss in with the tuna mixture.  Serve over bed of lettuce.