I’m a big fan of tuna. I don’t eat it that often due to mercury concerns, and really I’m not going to get into bio-magnification or anything, no need to make you eyes glaze over on a food blog, but tuna is not something I’m going to eat everyday. When I do eat it though I like to shake things up a bit.
One of my favorite things to do with tuna is simply bake of pan fry a tuna steak, but I’m not adverse to tuna in the pouch either. Sure there is always a more traditional tuna salad, but why not take that to a whole new level! Who says you can’t wow them with something really simple?
What You’ll Need:
1 small cucumber, cut in half and sliced
1 cup of cherry tomatoes, cut in half
3/4 cup of green olives, sliced
1 bell pepper, chopped (Note: I used a red bell pepper this go around, but any color will work.)
1 small red onion, chopped
1 large pouch of tuna
Freshly ground black pepper
Extra virgin olive oil
Brown rice vinegar
In a large bowl toss together cucumbers, tomatoes, green olives, bell pepper and red onion until incorporated. Add tuna and stir to mix.
Sprinkle the top of the salad generously with sea salt and black pepper and then drizzle with extra virgin olive oil and brown rice vinegar. Toss to coat.
Notes: This is really an eat it immediately sort of salad. The vinegar will start to break things down if you let it sit. Left overs aren’t really that great. This really isn’t a sandwich type of tuna salad either. It’s better eaten as is.