I have never liked tuna very much.
I remember eating it a few times when I was in college.
You do desperate things when you’re hungry at 3am.
But I have been preoccupied with Italian food lately, and ran across a recipe titled “Condiglione of the Ligurian Coast of Flowers.”
How could I resist making something like that?
Then I realized it is the Italian version of Tuna Salad, and so much better than the American version (just slather some tuna with mayo).
And it was delicious.
Here is what you need:
Tomatoes, Onion, Yellow Pepper, Cucumber, Garlic, Basil, Oregano, Black Olives, Canned Tuna, Hard-boiled Egg, Olive Oil, Salt and Pepper
I wish I was like my friend Tracy, and could tell you that all this fresh produce came from my garden, but unfortunately, herbs are the only thing I can grow.
I did find this in my garden though! One of the many fun surprises of living in a new home.
But I’m getting distracted.
Chop up the tomatoes (would be better with 3-4 Roma tomatoes, but this was all I had) and cucumber.
Cut the sweet pepper into strips, and the onion into thin slices.
Mince the garlic, mash up the egg, and roughly tear the basil and oregano.
Now I should tell you that the real recipe includes two salted anchovies, washed, de-boned, and cut into cubes. My man was not going to stand for that though, so I’ll have to wait for another time to try those.
Anyway, throw (or just place) all the ingredients in a large bowl and drizzle 1/2 cup extra virgin olive oil over the mixture.
Add salt and fresh ground pepper and toss!
Be sure to give it a good stir just before serving.
Now that is some tuna salad that I can get excited about.