Mediterranean Tuna Salad

I’ll be the first to admit that I am not a fish fan…Wellll..thats not entirely true. I love it breaded and deep fried into a glorious crisp fattening meal. If you serve a piece of fish to me without such coating I become very 5 year old-like and the urge to throw a trantrum becomes strong. However I am not 5, but instead 37 and decided I needed to work harder to get fish meals into our everyday lives. I figured tuna was about as non threatening as I could get at this point.

I spotted this recipe on Foodgawker and pinned it right away (pinning is so therapeutic. My entire life is in categories and it looks so amazing!.) I was so happily blown away by this meal and even happier that my 3 guys inhaled it without complaint that it will become a part of my rotation meals. I was skeptical about the pesto and lemon sauce and wow does it taste like the flavors of summer: fresh, spicy, woody with a hit of zing! I will say though that if you are like me and pretty sensitive when it comes to the flavor of pesto, you might want to add half the dressing first and see how you like it. I did end up using it all but I ate a few pieces that were a bit much for me.

I loved the tuna and chickpeas on top and the olives and tomatoes add a nice salty touch to it. I went ahead and used black olives since thats what I had on hand but will pick up the kalamata olives next time to see if I like that better. This is a perfect meal to make during the hot days of summer. Serve with a crusty loaf of french bread and iced tea! Leftovers are awesome the next day stuffed inside pita pockets!

Mediterranean Tuna Salad

• 2-5oz cans Tuna packed in oil
• 1-151/2 oz can Chickpeas, drained and rinsed
• 1/2 head Iceberg Lettuce, chopped
• 4 cups Baby Arugula, chopped
• 6 TBS Pesto
• 1 Lemon, juiced
• 1/4 tsp. Salt
• 1 pinch Cayenne
• 1/4 lb ( about 3/4 cup) pitted Kalamata Olives
• 1-1/4 cups Grape Tomatoes, quartered

In a medium bowl,drain the oil from the tuna and add the chickpeas (I went ahead and added the tuna and tossed the chickepeas with it.)

In a large salad bowl, toss together the iceberg and arugula.

In a small bowl, whisk together the pesto,lemon juice,salt and pinch of cayenne.

Just before serving, toss the greens with the dressing and divide among 4 plates, Top with tuna, chickpeas, olives and tomatoes. Serve with additional lemon slices if desired.

Yield: 4 servings

Source: Everyday with Rachel Ray

Originally posted on Home Cooking with Sonya.