There are tuna salads and Tuna Salads…and not all are created equal. The common link is usually a can of tuna. High in protein, very common and easy to find, canned tuna is one of my basic pantry staples. Combined with fresh greens, avocado, feta cheese, tomatoes, boiled eggs and a can of tuna makes one of our basic go-to meals….fresh and healthy.
Cans of tuna can vary greatly in quality, taste and how they are packed. I’m a big fan of “Ortiz Bonito Del Norte“. This tuna is packed in olive oil and is line caught. Large chunks of firm tuna that are not chopped up and mealy with a sublime flavor are the hallmarks of this brand. Where do I find it? World Market where I now do a regular pantry staple grocery store run once a month. Pasta sauces, good spices, olive oils and cans of tuna, sardines and anchovies, not to mention their beer selection and candies. They are not paying me to say this. I don’t even know anyone who works at World Market, but when I find a good thing I like to share.
The can itself is a piece of art. Don’t you agree?
Top salad off with iron skillet Parmesan croutons and you’ve got a meal that takes about 20 minutes from the start to the first bite…it’s as Easy-as-This.
20 Minutes Dinner Salad with Sour Dough-Parmesan Croutons
- One can Ortiz Bonito del Norte Tuna packed in olive oil, lightly drained
- a handful of arugula or other green
- one ripe avocado, cut into chunks
- two cooked eggs, peeled and cut in half
- 1 cup cherry or grape tomatoes cut in half
- Feta cheese chunks/crumbles to taste
- a chunk of sour dough bread cut into cubes
- olive oil
- Parmesan cheese freshly grated
- any Mexican spice blend that contains oregano or any other favorite spice blend
- Sea salt and freshly ground black pepper to taste
- Fresh lemon juice and/or your favorite vinaigrette dressing
- Preheat oven to 400 degrees. Toss chunks of sour dough bread with some olive oil to lightly coat and add to an iron skillet. Top with grated Parmesan cheese and spice blend. Stick in the open to crisp up for about 8 minutes. Remove from oven. While croutons are baking make the salads.
- Add half of each ingredient to two shallow bowls. Add a grinding of black pepper and shake of sea salt.
- Serve salads topped with a squeeze of lemon juice and/or a light drizzle of the dressing. Sprinkle crisp croutons on top. Start to finish 20 minutes!
Teresa Blackburn www.teresablackburnfoodstyling.com