gastronome
Tuna Chopped Salad

chopped salad with Italian tuna and lemon-oregano viniagrette

Sometimes, inspiration strikes in odd places. A couple of weeks ago, as I sat in the waiting room at my doctors office and flipped through an old issue of Bon Apetit, a recipe for a tuna chopped salad caught my eye. We were expecting a heavy snowfall that day, and though the weather outside was blustery and cold, that recipe stuck in my head, making me think thoughts of spring.

Last night, as New York was hit with yet another wintry blast of snow and ice, I did my best to reconstruct that tuna chopped salad recipe, my way of telling Old Man Winter that he won’t break me. Spring’s just around the corner…

Chopped Salad with Italian Tuna

Viniagrette:
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tbsp. fresh lemon juice
1 tsp. lemon zest
1 tbsp. dried oregano
salt and cracked black pepper

Whisk all ingredients together in a small bowl and set aside.

Salad:
1 can chickpeas, drained and rinsed
1/2 carton grape tomatoes, halved
1/4 red onion, finely chopped
1 carrot, chopped
1 zucchini, chopped
2 tbsp. nonpareil capers
1 jar Italian tuna in oil
1 tbsp. fresh lemon juice
salt and cracked black pepper
1/2 cup chopped fresh flat-leaf parsley

In a large bowl, combine chickpeas, tomatoes, onion, carrot and zucchini. Add salt, pepper and lemon juice, and toss well. Remove tuna from jar, leaving most of the oil behind, and add to veggie mixture. Toss to combine, breaking up the tuna into chunks (be sure not to flake it!). Add parsley and vinaigrette, and toss again until the mixture is coated.

I served this atop a bed of baby arugula, with wedges of toasted whole wheat pita on the side.

Posted by jenblossom on March 09, 2005 | TrackBack
Comments

Jenblossom -- this recipe is luscious! I made it tonight (with a few minor changes, below) to great acclaim. This will go into the regular rotation. It's simple, satisfying, and refreshing. You so rock.

My variance: I doubled the Salad ingredients, pretty much (used a can of Progresso chickpeas, which is a bit bigger than the standard Goya can), but I didn't mess with the proportions or amounts in the Vinaigrette recipe. I also used one can of Italian tuna in oil (drained well) plus one of those family-sized foil packets of Bumblebee light wild tuna chunks. The Star Market near my house was plum out of arugula, so I served it on a bed of chopped romaine. Still and all: yum!

p.s. I had a bit of Interweb frisson today when I printed out your recipe, read your very charming blog for a spell, then much later, happened upon your blog's link in a blogroll by an online friend of my boyfriend's who posts lots of mp3s with a Boston slant. Just one of those nice coincidences.

Posted by: Editrix on April 19, 2005 6:19 PM

Why, thank you!

And why do I suspect that your boyfriend's online friend is Mr. Brad Searles... :)

Posted by: jenblossom on April 20, 2005 9:23 AM
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