Tuna Salad #3
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 2 (6 ounce) cans tuna or 1 cup of cooked dried garbanzo beans
- 1 (10 ounce) jar artichoke hearts (roasted if you can find them)
- 3 celery ribs
- 1⁄2 red onion
- 1⁄2 cup pitted kalamata olive
- flat-leaf Italian parsley
- 1 lemon
- extra virgin olive oil
- salt
- fresh ground black pepper
directions
- Drain the tuna in a strainer, and then flake it into a large bowl.
- Drain the artichoke hearts into a strainer and rinse off most of the marinade. Chop and add to bowl.
- Split the celery ribs in half lengthwise, chop fine, and add to bowl.
- Finely mince the red onion and add to bowl.
- Roughly chop the olives and parsley and add to bowl.
- Zest as much of the lemon as possible into the bowl, then cut in half and squeeze in the juice.
- Sprinkle on salt and pepper to taste, then drizzle with a little olive oil and mix well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
<img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">