I know, I basically abandoned this website for over a year then I have the audacity to return with a Salad recipe, rude just rude; even worse it’s a lousy picture taken from my phone. But….before you click the x on the top right, hear me out. Yes this is mostly a baking blog, yes cakes and cupcakes are the best…I know I know. I think though, it’s safe to say, this salad will give you that momentary pause after taking a bite, the one where you just say yum and smile. The flavors this salad rounds up are pretty incredible, fresh and tangy. Especially considering it centers around tuna, which the canned variety is nothing special. This salad can certainly be made with fresh tuna, in fact the original recipe from the Wild Goat Bistro is a grilled tuna steak. So I leave that up to you, for me it was a matter of simple convenience so I used the canned.
You will need to stock up on a few ingredients for this salad, which makes it a bit pricey that first time but you will get a few salads out of most the supplies. Also, the recipe calls for spring mix but I have used arugula, spinach and other combos as well, so change it up however you like.
Jenny’s Tuna Salad
1 small can oil packed tuna, lightly drained
1/4 c. each chopped basil and Italian parsley
1/4 c. pine nuts, toasted and salted
1/4 c. chopped candied pecans (optional)
1/4 c. capers
1/2 c. dried cherries
1/2 to 3/4 c. chopped oil packed sun dried tomatoes
Zest and juice of half a lemon
Enough chopped spring mix to fill out the salad (about 1 to 2 c. chopped)
Enough olive oil and vinegar (I use champagne vinegar) to moisten and dress the salad Salt and pepper to taste. I have used a store bought champagne dressing instead and it works just fine- just dress to taste
1/4-1/2 c. Goat cheese
Toss all these ingredients together then sprinkle the goat cheese on top.