Tuna salad, that kinda conjures up images of mayonnaise drenched tuna on bread. Nope, not what we are talking about today. I am thinking something more like a supper plate salad but using canned olive oil packed tuna. There are a couple of good brands of olive oil packed light tuna, I use them in Italian recipes all the time, the flavor is superior to any water or other oil packed tuna.
You can put this together with stuff in the fridge and pantry and have a healthy, tasty cold salad that needs no cooking meaning no hot stove. I will share what I put in mine and you can modify it to use what you have available, exact amounts are flexible. I am sure you could use canned salmon instead of tuna or cooked chicken might work great too. The key to success is lots of fresh veggies, high quality tuna and a good vinaigrette dressing.
Angie’s Tuna Supper Plate Salad
1 can oil packed light tuna (I used half a can: rest will keep a day in the fridge for another salad)
2 cups greens, best is garden lettuce, if none; get something like a spring mix or another tender leaf lettuce
½ cup sliced cucumber: I prefer an European cucumber for this recipe
1/3 cup sliced yellow squash (raw)
1 tomato cut into large chunks
¼ cup chopped celery
1-2 tbsp. feta cheese crumbled
1-2 scallions or spring onions diced up
2 tbsp. chopped fresh dill
Directions: Put the greens on a full sized plate and arrange the veggies, top with cheese, then tuna and on the very top goes the spring onion and fresh dill.
Here is my basic vinaigrette recipe. I use one of those Good Seasoning’s jars to mix it in but add my own ingredients instead of their powder which is not gluten free. You can use any jar with a tight lid and measure in the ingredients.
Fill it to the vinegar line with red wine vinegar, (approx. 1/4 cup)
Add some filtered water to the water line (about 2 tbsp)
½ tsp Dijon mustard or whole grain mustard
½ tsp sea salt
¼ tsp dried thyme or oregano
one garlic clove (peeled and mashed down a bit to release flavor)
1 tsp mayonnaise
¼ tsp freshly ground black pepper
½ tsp sugar
Top off with some extra virgin olive oil, stop halfway before the oil line and finish it with lighter olive oil (total of ½ cup plus 1 tbsp. of oil)
Shake it up really well. It tastes best at room temperature. Try to remember to make it early so you can let it marinate for an hour before you use it. Refrigerate leftover dressing. The mustard adds snap and the bit of mayonnaise helps the dressing stay emulsified (fully blended) longer than it would without the mayo so you can pour it easier with out it separating.
Notes: Use the veggies you have and don’t sweat the proportions but don’t put too much of any one vegetable in; so no one veggie flavor predominates; it should be about the tuna and the dill. If you are a dill hater, try another fresh herb, parsley or basil come to mind.
Have fun making this quick, healthy, and yummy dinner salad that will satisfy your appetite and keep you feeling full for a long while!