Recipe Sunday: Favorite Salad, Tuna and Greens

Food and Drink

Here’s a quick and easy recipe that is just about one of my favorites. It uses Fishing Vessel St. Jude’s Wild Troll Caught Pacific Albacore tuna (which is superior to what you find at most grocery stores due to mercury and sustainability issues). We also use our favorite greens (Wild and Spicy Mix) from Alm Hill (also at the Ballard Farmer’s Market.)

Here’s the basics:

Lemon French Salad Dressing

1/2 cup lemon juice
1 tablespoon sugar
4 teaspoon paprika
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 pinch cayenne pepper
3/4 cup Olive Oil

Combine all but the olive oil in a blender or container that you can use with an immersion blender. While the blender is running, slowly add in the olive oil so it emulsifies, about 30-60 seconds, or until well blended. Store in an air tight container in the refrigerator.

The salad:

Take the greens of your choice (I’d say about 2 cups per bowl) and pile them high in a bowl. This is where you can get creative. Some of my favorite toppings include kalamata olives, avocado and tomato. Then there’s my standard 6 oz can of tuna nicely shredded up on top (use anything you like for protein, chicken, nuts, tofu, whatever.) Pour on the dressing, and you have a refreshing, tasty salad. A mainstay of my summer diet. One can of tuna usually equals two portions. Use left over dressing for salads throughout the week!