WestWard Tuna Salad Salad

September 20, 2017

This Wine & Dine Wednesday Mister Sive is sharing one of my all-time favorite lunches he makes for us often because I like it so darn much. It is healthy & hearty, which is always a winner in my book.

As I’ve noted before, I love the creative challenge of preparing a meal from whatever is at hand. The following dish was a WestWard #MondayIsOurSunday creation a few years back, that has since become an oft requested lunch from my hubby. It’s a fun mixture of tastes and textures. The following is a good amount for two hungry Teds; adjust as your stomachs desire!

Cut a head of Napa cabbage longitudinally from top to bottom, then slice into 1/4 inch or thinner strips. Place in a salad bowl.

Peel a small cucumber. Slice in half down the length, scoop out the seeds, and slice into 1/4 inch pieces, and add to the cabbage.

Open a can of high quality tuna packed in olive oil, and pour ¼ cup or more of the oil into the salad.

Add ¼ cup of mayo and a few good dashes of balsamic.

Add ½ of the tuna, and toss gently until well distributed.

Split the salad into individual bowls.

Add to each bowl: the remaining tuna, lightly broken into chunks; 6 to 8 cherry tomatoes, halved; and a handful of pitted olives. 

Serve with some parmesan toast for a yummy lunch!