Yes this did sound like a good recipe. I made it with fresh tuna as a pizza on the grill. I made a herb tomato pizza crust with cherry tomatoes that had been oven dried with garlic and herbs plus a sprinkling of Penzey's Tuscan Sunset seasoning. I made the tomato salsa but did not add the tuna and I did the herbed green beans and red pepper strips. I grilled the pizza crust and when it was almost done grilled the tuna medium rare. I lifted the green beans and peppers from the dressing and piled on the crust then covered with the sliced tuna and then the tomato salsa on top. Served it with a Rose' quite tasty.
this is one of those salads that should be sold in a fancy deli, I did some amount adjustments, this only gets better the more time it is chilled, simply delicious and one I will make again very soon, thanks for sharing Lori, this was made for the Think Pink event!
This is a truly gorgeous salad, both in appearance and in flavor. I did get a bit confused over the instructions regarding the fresh basil; in step 1 it seems to indicate that all of it is used in the tuna portion, but then in step 2 we're told to use "remaining fresh basil" in the herb vinegar; no problem, I used 1/4 cup with the tuna and 1/2 cup with the herb vinegar and it was wonderful. Don't overcook your beans (I cooked mine about 5 minutes) because you do want them crisp-tender. Served this on grilled ciabatta (sliced in half). I will be doing this again: thanks for posting!
Very tasty for a hot fall day. Made my own fresh tomato herb bread and was a beautiful plate of food.
I made this with one smallish tomato and a individual-sized pkg of tuna and sized everything else accordingly for one. Also without the bread. Very tasty. Made for CQ 14.
Not your ordinary tuna salad sandwich - this one goes way above! My dbf was chuckling when I told him I was making a "tuna sandwich" because how long it took me to make it. He stopped laughing when he had his first bite. Each bite offers a different flavor. I loved the herbs and green beans paired with the tuna. I used Garlic and cheese sourdough bread and broiled it in the oven. Thank you Lauralie- we loved this!
An excellent salad--tastes like summer! The crispy beans and celery add a crunch, all in all a delicious combination which does, indeed, improve if you can wait to let the beans marinate overnite. My only change was to use anchovy butter on the grilled bread. Thank you, Lori, for a wonderful summer meal.