Tuna Salad with Grilled Zucchini

 

I found this recipe while browsing around the internet at a blog called The Healthy Foodie. It's a keeper! Quick, easy, and so yummy. It serves one, so I doubled the ingredients, and put the other half in a container for lunch tomorrow. I packed my tuna and dressing separately.  It's a dress just before serving kind of salad, and I didn't want the tuna to make anything soggy.

2 cups mixed greens

1 large tomato, diced ( I like to seed mine, I learned that from Grandma Fisher)

1/4 cup parsley, chopped ( I used cilantro, because I love it)

1/4 cup fresh mint, chopped

10 kalamata olive, pitted

1 small zucchini, sliced lengthwise

1/2 avocado, diced

1 green onion, diced

1 can tuna, drained 

1 tbl. balsamic vinegar

1 tbl. extra virgin olive oil

sea salt and fresh cracked pepper to taste 

Grill the zucchini in a screaming hot grill pan or skillet sprayed with some olive oil spray - not too long, because you want it to still be a bit firm. Let cool for a few minutes and cut into bite size pieces.   Put everything in a big bowl and stir gently. (after all - the zucchini has been through a lot in that screaming hot pan earlier!) Serve immediately. 

*I didn't add salt, I felt it was great without it, because the kalamata olives add a nice touch of salt as is.  I also had some diced red pepper on hand, so I threw those in as well. 

White Bean and Tuna Salad

You've worked all day - you don't feel like cooking, but you are hungry. You look in the pantry...you see a can of "good quality" oil-packed tuna. check. can of white beans. check. On the counter you see a lemon and fresh garlic. check. In the fridge you see fresh mint and green onions.check and check. You have all the ingredients to make White Bean and Tuna salad. In 5 minutes dinner will be done. boom.  If you have some whole wheat bread - toast it up in the toaster and butter it up! Put your white bean tuna salad on it. yum.

5oz can "good quality" tuna packed in oil, drained ( I use Trader Joes brand it is good!)
15 oz can white beans, rinsed and drained ( I used Organic Great Northern beans)
1/2 cup chopped green onions, OR red onion
juice and zest of 1/2 a lemon
1/4 cup fresh mint, OR parsley, chopped
1/2 tsp crushed red pepper flakes , more or less if you like or dislike heat
1 garlic clove, minced
salt and pepper to taste

Mix all in a bowl. Let flavors meld in the refrigerator for 30 minutes or more for best flavor. Salt and pepper to taste. Keep tightly covered in the refrigerator. The best part is this will still be good after 2 days in the refrigerator. great for lunches.

how many times can I say refrigerator? .....also good in pita bread, or with crackers