My husband works from home and I'm often in between classes around his lunch break so I can make him something yummy to eat mid-day. Today, I made for him this "tuna salad" which omits the mayonnaise that he likes to avoid. This version also allowed me to be inspired by the vegetables in our garden and those we just picked up at our local CSA, Norman Market.
Recipe:
1 can water packed tuna
1/2 can (or to taste) garbanzo beans (feel free to cook from dried)
Handful of yellow cherry tomatoes, halved
1/4 white onion, slivered
2 small green bell peppers, roughly chopped
red cabbage, julienned and amount to your liking
fresh ground sea salt
fresh ground pepper
drizzle of thick balsamic vinegar
2 tsps. olive oil
I like to assemble the salad like a parfait, so, in layers. I placed the beans at the bottom of a good sized salad/soup bowl. I scattered a layer of vegetables over top and gave it all a little salting and peppering. I then placed the tuna and shredded it a bit so it was in pieces. I lastly scattered the remaining vegetables over top, salted and peppered to our liking, drizzled some vinegar over top and then the olive oil. I left it un-tossed hopeful that the parfait layering and seasoning would be the right flavor experience. He enjoyed his lunch so I suppose I did ok.
Get inspired by gardens and farm stands and find your own combinations that help you celebrate the season you're in. Cucumbers, radishes, beets, fennel all sound like other great ideas to me.
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