Mediterranean Tuna Salad on Ciabatta
Sometimes I just don’t feel like turning the stove on to make dinner, but that doesn’t mean there should be sacrifices in flavor and complexity. After perusing Serious Eats, one of my favorite resources for inspiration, I stumbled upon a recipe they had adapted from Whole Foods. The combination of Kalamata Olives (my favorite!) and tuna (my favorite!) was the deciding factor and tonight I dove in and tried it.
Ingredients & Method (adapted from Serious Eats)
- 2 6-ounce cans solid white tuna, drained
- 1/2 14-ounce can quartered artichoke hearts, drained
- 1/4 red bell pepper, stemmed, seeded, and chopped
- 3/8 cup kalamata olive, seeds removed, sliced thinly
- 1/4 red onion, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- Salt and black pepper
- 4 sandwich sized sliced of focaccia
The recipe is really easy - just combine everything but the Salt, Pepper, and Focaccia. I used more olives because I love them, and couldn’t find foccacia in my cursory search of the Fred Meyer’s “boulangerie”, so I picked up a Kalamata Olive Ciabatta loaf instead.
I loved the color and unique flavor profile the various ingredients added. I served it with a simple salad of mixed greens with a sherry vinagrette and Ommegang Abbey Ale.
This dish would work really well in the summer when you’re just too hot to cook, or for a night you’re feeling less than motivated.
(meg)
