Greek Salad with Tuna
This is one of those recipes when the whole exceeds the sum of the parts! Definitely use tuna in olive oil or use tuna drained of water and then add olive oil. Serves 2:
•½ English cucumber, halved lengthwise and cut crosswise into 1/4-inch thick pieces
•½ lb. Cherry tomatoes, quartered
•1/3 cup Kalamata olives, pitted and quartered
•3 oz. Feta, cut into 1/4-inch dice
•1 (6-oz) can tuna in olive oil (not drained)
Toss together cucumber, tomatoes, olives, feta, tuna with oil from can, and salt and pepper to tasted in a bowl, keeping tuna in large chunks. Recipe may be doubled to serve 4.
Courtesy Gourment Everyday,
Random House, Inc.