Bev made this recipe from a Starkist ad in the newspaper and we both thought it was very good. First the recipe
10 oz chunk light tuna in water
½ cup diced red onion
1 tbsp EVOO
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp fresh chopped basil
1 tbsp fresh chopped chives
½ tsp kosher salt
½ tsp black pepper
1 cup cannelloni beans, drained
½ cup diced tomatoes
4 cups mixed greens
2 medium avocados
In a medium bowl, flake tuna with a fork and stir in next 8 ingredients. Fold in beans and tomato. Divide greens over four plates. Cut avocados in half, remove pit and remove flesh from skin using a large spoon. Place one avocado half over greens on each plate. Spoon tuna mixture into avocado halves, spilling some over the sides, and serve with baguette toast.
We didn't have any mixed greens on hand which would have made it prettier, but the romaine lettuce worked fine. Also, we made it both ways and while keeping the avocado intact makes for a better picture, it's easier to eat if you chunk or slice it. It is not only tasty but pretty healthy as well.
Have a good one.
Larry
These are the kind of salads I love to eat in the summer!
ReplyDeleteI'd say it's pretty healthy and sounds really good. I love avocados, thanks for this recipe.
ReplyDeleteWas that in Knox News? I missed it.
ReplyDeleteA perfect summer lunch! I've bookmarke this, even though my husband won't eat tuna. But I love it. Thanks!
ReplyDeleteMom's growing a nice green in her little garden. It's spinach mustard. It's really good! It's not as potent as regular mustard greens. It's tender like spinach, but then there's still that nice lingering mustard flavor. Good stuff! She got the seeds at Ace Hardware. Maybe you should give it a shot next year. I think it's going to be great in a salad.
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