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Thursday, August 12, 2010

Tuna and Artichoke Heart Salad

Saturday morning was a rather lazy morning.  I worked on the blog for about an hour then finally logged onto the office computer and dug into email.  Connie was sleeping in so I had a couple of hours of computer time in by the time he finally woke up.  After he'd read the paper and had his coffee, he was ready and raring to go.  I was still happily reading emails.  But, it was time to head to the farmer's markets.  Talk about packed.  At the Broad Ripple market we had to wait in a huge line of cars to find a place to park.  Bill and Maria had a wonderful basket for us this week.  Basil, tomatoes, corn, apples, eggplant...  I picked up some zucchini while we were there.  Then, it was off to the Binford market for dog treats, a box of peaches, some cheese curds and a couple of little strip steaks.  Along the way I read the Olives Table by Todd English and came up with TONS of ideas for all of our produce.  And, a few ideas for later...LOL, just a few.  We had to take all of our loot home and pick up the dogs.  I had clients due at noon so lunch had to be quick.  There are few things quicker than tuna salad in a tomato!  And, we had some gorgeous tomatoes.  I grabbed the rather sorry looking celery out of the frig at home and headed for the pantry for a jar of capers.  Then, we were off to the office.  Lo and behold, the folks who came in at noon brought us two huge bags of goodies.  There were summer apples, some incredible green beans, cucumbers, peppers, tomatoes.  On top of that, some clients who came in on Thursday brought us a couple of huge cucumbers.  Let's just say we have plenty of veggies for the next week.  Which is a very good thing because I found plenty of recipes for them!  But, let's start with an easy tuna salad...




Tuna and Artichoke Heart Salad


Ingredients:



1 can water packed tuna, not drained
1 can oil packed tuna, drained well
3 ribs celery, diced
1 can artichoke hearts, diced
1 T capers
2 t lemon juice
1/3 c Hellmans olive oil mayonnaise
1 large tomato per person


Directions:

Dump the tuna into a bowl.  By not draining the water packed tin, you've added moisture to the salad without the calories...




Add the celery.





Then the artichoke hearts.



Then the capers (I probably used 2 T but we love capers...)



Then, lemon juice to taste.

Finally, add just enough mayo to get all the ingredients to stay together.



Then, cut the tomato into wedges and put them on a plate.  Put a mound of tuna salad in the middle of the tomato wedges.

11 comments:

ravienomnoms said...

Just...yum!

Cajun Chef Ryan said...

The artichokes and capers contribute a great flavor to the tuna salad.

Bon appetit!
=:~)

City Share said...

That looks delicious. I love the idea of the artichoke hearts in the tuna salad. I will have to try that.

Kim - Liv Life said...

What a perfect way to used up some of your Market Loot!

Becky said...

I make tuna salad all of the time. Next time I'll have to add artichokes.

Torviewtoronto said...

healthy delicious salad

SugarFreeLowCarb said...

Looks great. Can't wait to try!

Anonymous said...

My pantry is never without artichokes! Great addition to tuna for a nice summer dinner! :)

The Mom Chef said...

I love the idea of the tuna salad sitting on top of the cut tomatoes instead of in a tomato cup. It's much more sophisticated and makes the tomato so much more easy to eat afterward. Excellent!

Azee's Kitchen said...

Mouthwatering!!

Drick said...

love a good stuffed tomato in the summer and with artichoke/capers, this has to be mighty tasty