Here’s one of our favorite lunches. It’s quick, easy, and inexpensive, and we’re always surprised at how satisfying it is.
Now I have friends who only eat tuna that melts in your mouth like filet mignon. They call canned tuna “cat food.” If you feel the same way, then you’re not going to like this. But for those who will consider eating canned tuna, here’s a great way to use some of your lettuce, field greens, and other salad toppings like radishes, Asian turnips, onions, carrots, beets, and herbs.
For 2 or 3 servings
Ingredients: salad greens, a can of tuna in oil, red wine vinegar, pepper, Parmesan cheese, and various chopped salad toppings
- Wash and dry the salad greens.
- Divide the greens and tuna (oil and all) between the plates.
- Shake some vinegar on the plates. Use about half as much as you would use if you were adding salad dressing.
- Mix in the chopped toppings.
- Chill plates in the refrigerator for at least 10 minutes.
- Top with grated Parmesan and black pepper.
The oil from the tuna mixes nicely with the vinegar, and chilling the salads makes the flavors blend even better.
I keep my eye out for deals on tuna in oil and stock up when I find them. Olive oil is definitely the best choice; sunflower and even plain old vegetable oil are fine, too.
And if you want to call it Tuna Vinaigrette Salad, that’s okay.