Salad Days

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In an attempt to start the new year right, I want to bring more salad into my life.  I’m kind of bored with my hit parade, so I thought that I’d explore some new territory.  From Donna Hay’s The Instant Cook, with its gorgeous chapter on easy to assemble salads, I set my sights the Lemon, Tuna, and White Bean Salad.

I made my grocery list for this recipe and a new year of healthful eating.  To ensure that I had my list on hand, I usually write it on a post-it and stick it to my metro card.  Small enough to fit in my pocket as I roam the aisles, I rarely forget anything, it works for me.  Except this time.  I forgot the essential ingredient to the salad – capers.  Even though it’s such a small amount, the capers make a difference due to its brininess and flavor explosiveness.  My fail safe failed me on this trip, but quickly and annoyingly remedied with an extra trip to the local store.


I didn’t think that I could love another tuna salad as much as my favorite tuna salad with celery and scallions, but this is different from the slap-it-between-two-pieces-of-bread tuna salad.  More like a bean salad flecked with tuna, capers, parsley and cucumbers, this was a happy accident as I used twice as many beans to tuna.  I took a shortcut by using tuna packed in olive oil.  Lemon zest could only make it better.

Lemon, Tuna, and White Bean Salad

-combine 1-3.5 oz tuna packed in olive oil, zest and juice of 1 lemon, 1-14-oz. can drained and rinsed white beans, 1/4 cup chopped parsley, 1T capers, 1/2 peeled and thinly sliced cucumber, and salt and pepper to taste

-serve over salad greens

One Response to “Salad Days”

  1. Bitter Cucumbers « The Littlest Kitchen Says:

    […] I had composed the Tuna and White Bean Salad again, I noticed a bitter taste to it.  A flashback of soapy feta crossed my mind, but this time I […]

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