I didn’t happen to have all of the ingredients for either recipe in the house. So… I modified it! This is pretty typical for me, as you will find out.
To make my version of Italian Tuna Salad, you will need
- 2 cans of tuna, drained
- 2 cans of chick peas, drained and rinsed
- ½ large cucumber, diced
- ½ medium red onion, diced
- 2 small tomatoes, seeded and diced
- 4 TBSP of red wine vinegar
- 6 TBSP of olive oil
- 1 TBSP of Dijon mustard
- 1 tsp dried parsley (I only had dried, but feel free to use fresh if you can!)
- Salt and pepper to taste
- ¼ cup fresh basil leaves, thinly sliced
- Zest and juice of ½ a lemon
- In a large bowl, stir together the tuna, chickpeas, cucumber, red onion, and tomatoes. Set the tuna mixture aside.
- Whisk together the red wine vinegar, olive oil, Dijon mustard, and parsley and pour over the tuna mixture. Toss until the tuna mixture is coated in the dressing. Add salt and pepper to taste. And toss again.
- At this point, I let the tuna mixture sit in the fridge for about 2 hours. It’s totally a recipe that you can make in advance. The salad lasts for a few days in the fridge if you have left overs. I wouldn’t let it sit for more than 2 to 3 days, since the tomato and cucumber can get mushy after that.
- When you’re ready to eat, thinly slice up the basil and zest ½ a lemon.*
- Serve the salad on a bed of lettuce. Sprinkle it with basil, lemon juice and lemon zest!
*If you’re not in to presentation too much – like me, you can add the basil, lemon juice and lemon zest directly to the salad before refrigerating it 🙂