i will survive: mediteranian tuna, cabbage, potato salad

I swear I'm not going to die of mercury poisoning by posting another tuna recipe in just a few short days...but if yer gonna go, maybe this is the way to do it. I should preface this post by mentioning that it wasn't my intention to eat canned tuna for lunch today. I already was feeling poisoned from the oil paint fumes from finishing my weekend paint the new dresser project and I just wanted something simple for lunch: boiled potatoes. That was going to be it. Comforting and soothing for an upset stomach and general wooziness. But somehow, things didn't work out like I had planned.

While the potatoes were a-boiling, I checked out the fridge and decided to add a bit more to my lunch plans. Half of a red cabbage was sitting in the fridge and I did have some remaining parsley and basil plants that needed plucking. And then I spotted that darned can of tuna up in the cupboard and in it went. I'm not looking back. This salad kicks mercury's ass around the corner. Filled with crunch from the cabbage, creaminess from the potatoes and tang from the dressing, it's the perfect lunch. And it was quick even with all the chopping...it took less than 10 minutes to put this together once the potatoes were cooked.


mediterranean tuna, cabbage, potato salad
8 baby potatoes, scrubbed
1/2 head of purple cabbage, sliced thinly
1/2 small red onion, diced
large handfuls each of parsley & basil, torn
1 can of tuna, drained
1/4 c olive oil
juice of 1 lemon
1 T balsamic vinegar
2 fat cloves garlic, crushed
1 t capers
salt & pepper

1. Boil the potatoes until fork tender. Drain. Toss the cabbage, tuna, onion and herbs together in a large bowl.

2. In a small bowl, whisk together the oil, lemon juice, balsamic vinegar, salt and pepper. Add in the garlic and capers and pour over salad.

3. Place a couple potatoes in a bowl and serve the salad over top. You could wait for flavours to meld and all that crap, or you could do what I did and just dig right in.

simply delicious

I'm running around tying up loose ends before we leave for our trip tommorrow morning. So many little things that I don't want to forget about that I've got lists upon lists of things to remember. That's why today I needed something quick to prepare for lunch and bonus points if it used up all the half-cut vegetables in the fridge. This canelli bean and tuna salad turned out to be amazingly simple to prepare and I had everything I needed in the apartment to make it happen. A perfect, quick summer lunch and delicious to boot.

canelli bean and tuna salad
1 can of canelli beans, drained & rinsed
1 can of tuna packed in olive oil
1/4 onion, diced
1 celery stalk, diced
1/2 green pepper, diced
1 t capers
1 small lemon, juiced
1 t dried oregano
salt & pepper

1. In a small bowl, add the rinsed beans and the can of tuna with all its juices. Mix in the chopped vegetables, capers, oregano, salt and pepper and lemon juice. Mix.

Delicious served with crackers and baby carrots. Yum!