Mediterranean Tuna Salad

ImageYesterday, after a full three days of Thanksgiving food, bar food, and beer, I finally had a salad. It was glorious and delicious and totally necessary. I was craving vegetables. And not creamy, buttery, bread crumb-topped vegetables. The fresh kind. I also needed my four days at home, complete with mountain views and a gorgeous sunset and lots of catching-up time with family and friends. No work, no answering to anyone, and the only decisions I had to make were in the wheelhouse of “Do I really want more pie?” (Yes. I did.) Complete relaxation. Facilitated in part by this beauty:

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If you’re like me and still not fully recovered from the perma-food coma that was last week, this salad will set you right back on track. It’s got tons of vegetables, beans for heartiness, and tuna for that bit of saltiness you’re still craving. It does not have mayo, bread crumbs, cheese (though that would be a good idea), or bacon (also would be really tasty). Just simple fresh ingredients to wake you from your food coma. Or help you get rid of your food baby. Whichever you prefer.

We start off with tuna, beans, cucumber, onion, and a few dressing ingredients.

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Then we slap it on a bed of lettuce, slice some avocado, and liberally sprinkle salt and pepper all over the top.

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Mediterranean Tuna Salad

Adapted from Shutterbean (she had me at “no mayo”)

Serves 2

1 can tuna, drained

1 can cannellini beans, drained and rinsed

1/2 red onion, chopped

1/3-1/2 of a cucumber, chopped

Juice of 1 small lemon

splash of red wine vinegar

a couple tablespoons olive oil

salt and pepper to taste

Toss it all in a bowl and mix it up! Arrange with lettuce and avocado on a plate or in a bowl, and salt and pepper to taste. This is great as a salad, and also on toast or as a pasta salad.

This is a recipe that welcomes alterations and additions.  Tomatoes would be great – I just don’t like them (I know. It’s weird. I try them every couple months just to make sure).  You want to leave out the cucumber? Cool. Add parsley? Good call. It’s all up to you and what your Thanksgiving belly is craving.

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