The chaos in my life quadrupled recently, as we added a new puppy to a house already full with 2 adults, 3 kids and a rabbit. Fast, easy dinners, especially on weekdays, are turning out to be extremely key. This tuna salad recipe is from Eating Well magazine, cut out ages ago, and it’s delicious as a sandwich, with crackers, or on its own. Saves well as a good lunch, too (which I can eat quickly, watching our puppy like a hawk….). Serves 4.
Tuna & Artichoke Salad Sandwiches
- 2 5-oz. cans solid white tuna packed in water, preferably wild and sustainably caught (Wild Planet from Whole Foods and Trader Joe’s is a great brand), drained and flaked
- 1 14-oz. can quartered artichoke hearts, drained and gently squeezed of liquid
- 1/4 cup chopped kalamata olives
- 1/3 cup reduced-fat mayonnaise
- juice from 1/2 lemon
- 1 1/2 tsp chopped fresh oregano or 1/2 tsp dried
- 8 slices crusty bread, toasted if preferred (I preferred)
Combine all ingredients except bread in a bowl, then make into sandwiches. That easy!
Radicchio, Lettuce, and Orange Salad
- 1 grapefruit-size head radicchio, cored, quartered, and sliced
- 1 small head Boston/butter lettuce, torn into bite-size pieces
- 1 bunch watercress, stems removed, coarsely chopped
- 2 oranges, peels/pith cut off, cut into bite-size pieces (peels reserved)
- 1/4 cup extra-virgin olive oil
- 1 TBS Dijon mustard
- salt and freshly ground black pepper to taste
Wash and spin-dry the radicchio, lettuce and watercress, and toss in a serving bowl.
Squeeze orange juice from the orange peels into a small bowl;
whisk in the olive oil, mustard, salt and pepper.
Add orange sections and dressing to radicchio mixture and toss well to combine.