Mediterranean Tuna Salad
It was cold outside this morning. Many things are worse than waking up an going outside into the freezing cold, but this salad isn’t one of them. As we are literally just a week and a half away from Thanksgiving Day, everyone by now should be on point in watching what and how much they are eating. Right around now, I find myself in the kitchen for days on end, making recipes for other people, taking care of catering orders and preparing to feed my family and friends, not because it is Thanksgiving, but because that is what I enjoy doing.
This is a quick and easy Mediterranean Tuna Salad recipe that uses makes short work of any cooking, leaving more time for eating, enjoying and getting back to what you have to do for the day.
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2 tsp Dijon mustard
Grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil, plus more for brushing
¼ cup chopped fresh dill
Kosher salt and freshly ground black or white pepper
A pinch of red pepper / chili flakes
1 (12-oz) can solid white tuna in water, drained & flaked
1 (14-oz) can chickpeas, drained & rinsed
1 Kirby cucumber, seeded & chopped
1 bunch scallions, sliced
1 pint grape tomatoes, halved
2 – 3 pieces pita or naan bread
1 head romaine lettuce, shredded by hand
First things first, make the dressing and set that aside:
Whisk the mustard, lemon zest and lemon juice in a small bowl.
Slowly whisk in the olive oil until well blended.
Whisk in the dill, ½ tsp Kosher salt, and pepper to taste.
Toss the tuna, pepper flakes, chickpeas, cucumber, scallions and tomatoes with ¼ cup of the dressing in a medium bowl.
Heat a grill pan over medium-high heat.
Lightly brush both sides of the pita with olive oil and season with salt and pepper.
Cook until golden, about 1 minute per side.
Cool slightly and cut into wedges.
Toss the romaine with the remaining dressing and divide among bowls.
Top with the tuna salad and serve with the grilled pita.