Mediterranean Tuna SaladPosted by in Food
I like to make cold dinner salads in the summer, so I was happy to see Mediterranean Tuna Salad in August Martha Stewart Living. A quick, no-cook salad is just perfect for a warm August night. In fact, a no-cook salad is likely to get 5 stars from me almost any night of the year.
I had a little trepidation about this one though, since I am not a big fan of capers. I’m a big girl though, so I went ahead with it.
To make the salad you chop up capers, celery and toasted almonds and mix it with canned tuna, lemon juice, lemon zest, olive oil, dill and salt and pepper. Very simple and no-fuss. You serve the salad on a bed of greens.
This was actually a very tasty salad and the capers were not overpowering, so I didn’t scream and run away. When I sampled the tuna by itself, I was a bit worried that there wasn’t any real dressing that would coat the greens, but when you eat the tuna with the greens, it tastes good. This salad is also good the next day, because the lettuce does not get soggy.
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