I forget how I came across this recipe, but I've been eating olives a lot and this recipe didn't have leafy greens. It's not that I don't like leafy greens, It's that I had braces from 2011 to 2013 and I didn't eat them for two years because I didn't want to pick them out from under the wires and brackets. This means now I only have them occasionally becaues I don't digest them light I used to. Arugula and spinach seem to be okay, at least.
I figured this would be good for light dinners, since during the week my biggest meal of the day is lunch, but then I looked at the recipe. Take a look:
- 2 (5-ounce) cans oil-packed tuna, drained (or use tuna in water and 1-2 Tablespoons of olive oil
- 1/2 cup halved cherry or grape tomatoes
- 1/2 cup peeled, diced cucumbers
- 1/4 cup pitted, chopped kalamata olives
- 2 tablespoons coarsely chopped fresh oregano leaves
- 2 tablespoons coarsely chopped fresh parsley leaves
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
TThis seemed to me to be not enough vegetables to tuna. You'd barely get enough to flavor the fish. I love briny things, so I wanted the olives pretty strong. I also love lemon. So I cut the tuna in half but left the vegetables and spices as listed.
I'm really happy with it. I think I can boost the flavors with more lemon juice (or maybe some lemon zest), and I may up the vegetables and the spices by 50%. Capers have also crossed my mind.
I got three main dish servings out of the salad; I ate them with pita chips to throw in some more variety to the textures. If you're looking for adding other vegetables, putting this on a bed of shredded romaine would likely serve you very well.
If you try it, let me know how you like it!