Tuna and Artichoke Salad Sandwiches; Radicchio, Lettuce, and Orange Salad

by Jennifer

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.

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