Thursday, September 15, 2016

Provençal Tuna Salad...Erm, Boca Burgers, September 15, 2016

I wasn't very sure my wife would like the unusual tuna salad I had planned, but I knew I would. After all, I'd already made a version with garbanzo beans and basil in place of the tuna and dill I used tonight and loved it. However, when it came time for dinner, my wife gamely tried her sandwich and I eagerly bit into mine. Neither of us liked it enough to finish, try though we might. It was too fishy for me and too olive-y and caper-y and lemon-y for my wife. I'd set out carrots & hummus to go on the side and Jeannene thought she might just have that, but I decided a Boca veggie burger sounded pretty good, so we had those, on English muffins, instead. We also had grapes and green salads to eat. By the way, if you've not tried Maple Grove Farms cranberry balsamic vinaigrette, you should! Very wonderful!

In case you like all the elements we felt funky about, here's what I did:

Mix 18 oz. well-drained canned tuna with a cup of halved grape tomatoes, a half-cup of halved, pitted olives (I used a blend from the olive bar), a bunch of capers, a handful of chopped onion, and a pinch of chopped dill. Stir in a glug of olive oil, juice of 1 lemon, salt, & pepper. Serve as a salad, on a bed of greens, iron sandwiches. Serves 4-6.

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