Monday, September 21, 2009

Mediterranean Tuna Salad

1 12 oz. (or two 6 oz.) can chunk light tuna, drained
1 stalk celery, chopped
3 Tbs fresh lemon juice
2 Tbs EVOO (the good stuff)
2 Tbs brine-packed capers, drained & coarsely chopped
3 Tbs silvered almonds, toasted & coarsely chopped*
salt & pepper
Optional dill springs

*watch the almonds; there's about two seconds between perfectly toasted and burned to a crisp.

Stir together tuna, celery, capers. Drizzle with lemon juice & olive oil and stir just to combine flavors. Add salt & pepper with a light touch; the tuna & capers are already a bit salty. Stir in toasted almonds just before serving. Serve on a bed of baby greens with fresh crusty bread. (You are now cured of gloppy, mayo-drenched tuna salad!) Bon appetit.

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