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Sunday, October 10, 2010

Tuna Salad with Capers and Sundried Tomato


How insanely yummy does this look? I actually want to jump through the screen and have a bite right now! The inspiration for this little salad comes from my friend Carol at Anaheim CrossFit. She is a serious sea food lover. She is also on day one of her Paleo program along with a few other poor soles who I'm sure are in carb depletion hell right about now. Hang in there guys... it gets better.

It's also an ode to Carol because rumor is she doesn't know how to cook and you don't even really need to have a kitchen to make this salad. So let's get to it!

What you'll need:
Romaine, butter or any lettuce you happen to have laying around except iceberg. If you even have a shred of iceberg in your house you should go outside immediately and flog yourself repeatedly with the garden hose. I don't want to hear how iceberg lettuce make a great "bun" either. It basically has no nutritional value what-so-ever.
tomato
1 Persian cucumber (or 1/2 an English)
1/2 a red onion
a can of dolphin safe, free range, cage free, net free, line caught, humanely treated, grass fed albacore tuna packed in water (I'm being silly)
3 or 4 pieces of sundried tomato packed in oil
a couple tablespoons of capers
1/3 cup olive oil
1/3 cup lemon juice
1/2 tsp garlic powder
What you do:
Rinse the tuna and squeeze the water out of it. Put it in a small bowl and flake it up with a fork. Add the capers. Chop up the sundried tomatoes into bits and mix in with the tuna and capers. This is where your taste comes in. I like strong flavors so I like lots of capers and lots of sundried tomato. You may not, so play around with the amounts to your liking.
Chop up your lettuce, tomato and cucumber and mix together. Put that on your plate and top it with a big 'ol scoop of the tuna mixture. Whisk together the olive oil, lemon and garlic powder. Pour some over the salad.
Enjoy!

5 comments:

  1. Made this today and shared it at our Paleo Challenge Meeting @ Karma Crossfit and it was a hit! Thanks!

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  2. grass fed - ha ha ha :)

    This looks delicious! I'll have to try it soon.

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  3. mmm i love me some capers. keep up the great blogging!

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  4. I mixed everything together along with super small pieces of cauliflower & broccoli and about a 1/2 tsp of Penzey's "Sunny Spain" spice instead of the garlic. Then served it on the chopped romaine lettuce. Yum!

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