Saturday, September 1, 2012

Tuna & Tomato Salad With Sunflower Seeds

My garden is slowing down. September marks the time to clean-up the garden and get ready to setup the fall/winter garden. I'm planting beets, carrots, radishes, spinach and chard from seed this weekend. Next week I'll pick up some broccoli, cauliflower and lettuce starts to plant in the garden.

Meanwhile I'm still harvesting yummy cherry tomatoes. And they're available from the farmer's markets and grocery stores. Besides popping those beauties right in your mouth, save a few for this easy recipe. It includes ingredients you likely have on hand.

Tuna & Tomato Salad with Sunflower Seeds

From Chris Pedersen
Yield 2-4 servings

Category Salad
Cuisine Healthy

1/2 tsp thyme
1/2 tsp dijon mustard
1/8 C mayonaise*
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
salt & pepper
1 head of romaine lettuce
1 can tuna, drained well (use water or olive oil packed)
1 Tbsp capers, chopped
2 green onions, thinly sliced
12-15 cherry tomatoes, sliced in half
1/2 C sunflower seeds

1. Dressing: Mix thyme, mustard, mayonaise, vinegar and olive oil together with whisk. Add salt and pepper to taste.
2. Wash lettuce and cut into bit-size pieces.
3. Mix about 3 Tbsp of dressing into tuna. Add capers and green onions and combine.
4. Put lettuce into bowl and toss with remaining dressing. Don't need to use all the dressing. 
5. Add tomatoes and sunflower seeds to the top of the salad and serve.

Note: *I'm a stickler about mayonaise. Check your ingredients. Sugar has no place in mayo. Check out Trader Joe's Organic Mayonaise.

You'll love this one-dish meal. What are your favorite one-dish meals?



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