Monday, June 21, 2010

A new take on Tuna Salad

I really like tuna salad but was looking for a way to dress it up and make it a little less plain (and preferably without mayo) so we could take it on our picnic to the Telluride Bluegrass festival yesterday. After looking for several recipes, I managed to come up with a mixture that was pretty darn good. You may want to tweak the measurements to your liking.

Mediterranean Tuna Salad

1/8 cup olive oil
1/8 cup lemon juice
2 Tbsp spicy mustard
Mix well with a fork until blended.

3 cans albacore tuna, drained mostly but not squeezed
(don't bother with chunk lite, it will make a huge difference.)
1/8 cup sun dried tomatoes in oil, drained and chopped
1/8 cup calamata olives (I found these pitted, quartered and in a jar)
1/4 cup parmesean cheese
2 Tbsp fresh basil, chopped
Spike Seasoning (or season salt) to taste
Fresh cracked pepper

Mix all this together and toss with dressing. Fill a tortilla with mixed greens, slices of tomato and spoonfuls of tuna salad. Roll it up, cut in half and serve!

1 comment:

  1. Sounds really good. I'm going to try it. Minus the olives. :)