NO-COOK LUNCH
Tuna Salad with Tomatoes For this quick lunch idea, we drain the tuna well, which results in a salad that doesn’t sog up the bread. Serve on top of greens or as a sandwich between slices of whole-grain bread or tucked into a whole-grain pita.
HANDS-ON TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES: 2 SERVINGS
INGREDIENTS 1 (5-ounce) can tuna (any kind) 6 cherry or grape tomatoes, cut into quarters ½ small cucumber, peeled or scrubbed and diced 2 tablespoons chopped celery leaves, fresh dill, or fresh parsley 2 tablespoons plain Greek or regular yogurt 1 tablespoon olive or vegetable oil 1 teaspoon Dijon mustard ½ teaspoon kosher salt INSTRUCTIONS 1. Set a colander in the sink, then empty the tuna into it. Using a fork, press down on the tuna to squeeze out the liquid. 2. Transfer the drained tuna to a large bowl and add all the remaining ingredients. Stir gently; you want to combine the ingredients well but avoid breaking up the tuna too much. 3. Serve right away, or cover and refrigerate at least 1 hour and up to 24 hours.
Or You Could
Add additional flavor with ½ teaspoon dried herbs, such as thyme or oregano. Another great option is herbes de Provence, which is a combination of dried herbs from the Provence region of France, usually including thyme, oregano, savory, marjoram, and rosemary, as well as lavender leaves. So even ½ teaspoon packs a lot of flavor.
seasoned
SPRING 2020
5
