With Tuna Salad That is.
Here is a twist on Tuna Salad the is very refreshing instead of the old gloppy mayonaise way. Now, I do not use exact measurements on things...so I will do my best to share this with you.
- 2 cans of Albacore White Chunk Tuna in Water
- 1 (or 2 if you are feeding a bigger crowd) of Garbanzo Beans~Chickpeas
- 1/4 of a Purple Onion Thinly Sliced
- A good hard Italian Cheese (Parmesan, Asiago, Fontinalla)
- Fresh Italian Flat leaf parsley
- Fresh Basil
- the juice of one lemon
- Olive oil
- Coarse Sea Salt & Fresh Ground Pepper
- Organic Baby Greens (a mix, or I love this with just Arugula..)
- Avocado ~ OPTIONAL
- 2 organic brown eggs boiled ~ OPTIONAL
Drain your tuna and place in a mixing bowl, drain and rinse your chickpeas and place in bowl. Add your thinly sliced purple onion. To taste add as much lemon juice you would like (I use a whole lemon) Drizzle with Olive oil. ( you don't want it to be drowning, but not dry either) Add a couple of chiffoned basil leafs in, and chop a few leafs of flat Italian leaf parsley in. Season to taste with salt and pepper. Mix well
Place a hand full of greens on a center of a plate.
Add tuna mixture, then shave some Italian hard cheese on top.
OPTIONAL
Serve with slices of boiled eggs and Avocado.
If you live in a small town like I do, the good thing is ALL OF THESE THINGS CAN BE FOUND AT WALLY WORLD!! During winter when you are craving some freshness, this hits the spot. During summer when it is scorching hot, this is not heavy and won't weigh you down and make you feel sluggish.
