I love tuna, fresh or canned. It's easy to cook and if canned is even easier.
I try not to eat a whole lot of it, since i don't want all the extra mercury in my body. Who does, really?
So every once a month i'll eat canned tuna and it's usually on salad, as i'm not a fan of heated canned tuna.
I love most flavors of a niçoise salad and try to add most of them to this salad.
Ingredients for 2 servings:
1/2 onion, chopped
1 small can(7.75oz) garbanzo beans(chick peas)
3 roma tomatoes. chopped
3 tablespoons capers
1/4 cup black olives, chopped
2 carrots, shredded
2 cans(5oz each) solid white albacore tuna in water
2 hard boiled eggs, cut into wedges
Lettuce of choice
garlic balsamic vinaigrette:
1 clove garlic, smashed
2 tablespoons balsamic vinaigrette
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Make the dressing first. In a small bowl or a small jar with a lid, mix together garlic, balsamic, mustard, salt and pepper. Whisk in bowl or shake in jar. Add olive oil slowly and whisk it in until combined or add to jar and shake until combined.
In a large bowl toss together onion, garbanzo beans, tomatoes, capers, olives, carrots and tuna. Add dressing and toss it well.
Serve in individual plates over your favorite greens and hard boiled eggs.