Tuna Salad, Take Two

In the heat of the summer, I look for interesting ways to make tasty salads that can satisfy as a main dish. Main dish salads are a great way to incorporate healthy ingredients and take advantage of the fresh summer produce.  This salad is based loosely on two traditional dishes, one is a salad nicoise, or a French dish of tuna, potatoes, tomatoes and green beans; and second is an Italian tuna sauce, known as tonnato and does not use mayonnaise.  I use whatever leftover cooked vegetables are on hand, plus fresh salad ingredients.  This is pretty enough to serve for guests for a light lunch, when things are laid out on a large serving platter allowing each person to compose their own salad. On a very hot day, follow this with fresh fruit smoothies or sorbet:

Tuna Salad, Take Two

2 cups of mixed greens
2 plum tomatoes, sliced into wedges
1 small Persian cucumber, sliced thin
2-3 T chopped red onion
1 cup leftover boiled potatoes, cut into cubes
2 cups of leftover steamed vegetables,
(I use chilled broccoli and green beans)
1 cup canned chickpeas, rinsed and drained

Tuna Dressing:
1 can (6 oz.) tuna, preferrably good quality in olive oil
1 garlic clove
1 t lemon juice
few dashes tobasco
1-2 T water, to thin

On a platter or individual serving plates, add a layer of salad greens.  Sprinkle with the remaining ingredients.  If serving a large platter, pile each ingredient in its own pile to keep the colors distinct. For the dressing, combine all ingredients in a blender with just enough water to allow it to blend.  Blend until smoothe, dressing will be very thick.  Spoon dressing over the salad just before serving.

see other recipes and ideas at $5 Dinners and Tempt My Tummy Tuesday