I am WILLING Spring to arrive. WILLING it. I cannot handle the cold and wet any longer. Its too much! In my rejection of this weather, I bring you a springy lunch (on a spring plate, darn it!)
Put on your spring stripes, self-tanner and make this. You’ll feel better (if not warmer).
Spring Tuna Salad
1 can of solid white albacore tuna in water
10 kalamata olives, roughly chopped
2 tbs capers (rinsed if you prefer to remove some of the salt)
1/2 cup artichoke hearts, minced (in-water, not oil. rinse before chopping)
2 stalks of scallions, chopped, both green and white parts
2 tbs olive oil
2 tbs lemon juice
1/4 tsp garlic powder
Freshly ground black pepper
pinch of Sea Salt
Combine all ingredients in bowl and mix thoroughly with a fork. TASTE before adding salt, the olives/capers are quite salty. Add more seasoning to taste. A sprinkle of feta cheese would also be nice here. Serves 2.
Over a simple salad (as shown): with arugula snap peas, mushrooms & yellow pepper
Stuffed into de-seeded green, red or yellow pepper halves
Stuffed into scooped out cherry tomatoes; as an appetizer IF YOU LIKE TOMATOES
Served on crusty whole grain bread
Tossed with cooked, cold whole wheat penne pasta
For all serving suggestions; mix up a bit more dressing (oil, lemon juice, garlic, S+P) to dress the salad, sandwiches or pasta.