Tuna Salad with Arugula, Celery, Roasted Pepper and Herbs
The most “traditional” Greek recipe for tuna salad is the one I recall from my youth: tuna mixed with all sorts of chopped vegetables and served with a blanket of…yes…mayonnaise! Not so this dish. Here is a perfect Mediterranean Diet recipe for one of the world’s most popular lunch items, canned tuna. Add a little extra virgin Greek olive oil, fresh and dried Greek herbs, and capers, preferably from Santorini, and, voila, a classic is born.
- 2 bunches arugula trimmed, washed and torn
- 2 celery ribs trimmed and finely chopped
- 1 large red onion finely chopped
- 1 hothouse cucumber washed well, unpeeled and chopped
- 2 roasted red Florina peppers in brine or pureed Florina peppers, or fresh roasted red peppers, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 4 tablespoons extra-virgin Greek olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon ground dried thyme
- 2 6 ½- ounce cans good quality white or albacore tuna in water drained very well and broken up with a fork
- 1 teaspoon Santorini capers drained
- Combine the arugula, celery, onion, cucumber, red pepper and fresh herbs in a large bowl. Drizzle with three tablespoons of olive oil and the vinegar, season with salt and pepper and toss lightly. Add the tuna, thyme, and capers, toss gently again and serve.