Tag Archives: tuna salad

MEDITERRANEAN TUNA AND GARBANZO BEAN SALAD

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Here we go again.  4 days ago, Hurricane/Tropical Storm Beryl was predicted to make landfall in South Texas, “far from Houston,” and it was likely that wind and surge impacts would be south of the Houston area.  2 days ago it was predicted that Beryl’s impact on Houston’s weather “could now be a little more significant than anticipated.”  Yesterday Houston was in the dreaded “cone of uncertainty.”  Today, Houston is in “holy crap” mode.

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I’m not going to let Hurricane Beryl disrupt salad month.  I pulled out my handy “The Houston Emergency Preparedness Cookbook” to find a hurricane-worthy salad recipe:

Looky here on page 55 — Mediterranean Tuna and Garbanzo Bean Salad, by Nancy Elliott, Winner of Judges’ Gold Star Award.

Yep — not only did I get a Gold Star Award, I also won a $25 Target gift card.  It was a proud day.  But seriously — this is an easy recipe to throw together, with or without power, and it’s quite tasty.  I reprinted the recipe exactly as it appears in the cookbook, the only change being that I used fresh parsley because I have it in my garden.  May the odds (of not losing power) be forever in your favor, but just in case, you might want to consider keeping a few cans of tuna and garbanzos on hand.

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MEDITERRANEAN TUNA AND GARBANZO BEAN SALAD
Author: 
 
Ingredients
  • 2 5-ounce cans albacore tuna, drained
  • 2 15-ounce cans garbanzo beans, drained
  • ½ cup jarred roasted red bell pepper, diced
  • 2 tablespoons capers
  • 4 teaspoons dried minced onions
  • 2 tablespoons dried parsley flakes
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • Salt and pepper, to taste
Instructions
  1. Place all ingredients in a large bowl and stir to combine. Allow to sit at room temperature for about 30 minutes, to allow onions and parsley to soften and flavors to blend. Serve at room temperature.

 

I hope you won’t be blown away by this salad

GINGERED TUNA SALAD

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I found this carved wooden cat at an estate sale:

I originally thought it was supposed to be a Mexican cat wearing a sombrero.  Upon closer inspection, however, I realized it was an Asian cat wearing a coolie hat.  (Well, that and the “Japan” carved on the bottom.). UPDATE:  Not a cat.

Cats love tuna, don’t they?  Inspired by the Asian kitty (who also appears to be a zombie), I made Gingered Tuna Salad for lunch this weekend.  To be honest, if I came across this recipe in a cookbook, I would skip right over it, as the ingredients don’t sound like they would combine to produce a tasty dish.  But I sampled this tuna salad at Central Market when they were using it to promote some crackers, and have been making a version of it ever since.

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GINGERED TUNA SALAD
Author: 
Serves: 2
 
Ingredients
  • 6-ounce can chunk white albacore tuna in water, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1-1/2 teaspoons rice vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • Dash of Tabasco, to taste
  • 3 tablespoons minced crystallized ginger
  • ¼ cup chopped pecans
  • 2 teaspoons minced chives or green onions, green part only
  • Field greens or spring mix
  • Pecan or rice crackers, or favorite crackers
Instructions
  1. Place tuna in a medium bowl and flake apart with a fork. In a small bowl, mix together mayonnaise, curry powder, rice vinegar, mustard, salt, and Tabasco. Stir mayonnaise mixture into tuna. Mix in ginger, pecans, and chives or green onions, mixing thoroughly.
  2. Place field greens or spring mix on two serving plates. Divide tuna salad among plates, mounding in center. Add a few crackers, and serve.