I know, I know, tuna salad, or in this case, salad with tuna, is pretty dull. Not especially blog-worthy. But it's summertime, and as much as I love to cook, it's too beautiful to spend every night in the kitchen. There's plenty of time for that from, say, November to April here in Michigan.
Summer is also salad season. I love cold foods in the warmer months... crunching on this salad on a snowbound February night would have much less appeal.
So, how to make salad with tuna salad a little special? Well, start with good greens from the garden, if possible. We picked baby swiss chard, romaine, mixed lettuces and baby spinach. Sliced some cukes and grape tomatoes.
Then, the Flott tuna. This Italian tuna, packed in olive oil, makes this meal. It's rich, tender and deeply flavored. Simply drain the tuna well (save a bit of the oil) and scatter the fillets over the greens.
Toss in some torn fresh basil leaves, and some fresh lemon thyme leaves. I started growing this fragrant herb a couple years ago and it has changed my life. Seriously. Try it. It ties all of the flavors together perfectly and brightens up every meal.
Next, sprinkle on some toasted pine nuts, a little salt and pepper, a drizzle of the reserved olive oil (or any oil of your choice - walnut oil would be lovely too) and a big squeeze of fresh lemon, and dinner is done. That took, what, 10 minutes?
Too late, I realized I should have added some cannellini beans. Oh well, next time.
Summer salads are an easy, healthy way to get a good dinner on the table fast, leaving you plenty of time to savor these gorgeous summer nights.