Jamie says: I enjoyed this salad as part of my lunch after returning from the blueberry festival this weekend. The funny thing about the blueberry festival was that we weren’t allowed to pick blueberries and the blueberries didn’t arrive until late. (And when they did, they were in the same cartons you get from Publix.) Regardless, I had a great time with my two dietitian friends and we purchased lots of produce from a booth there. Next year we’re going to do our own blueberry festival, though.
The salad was so simple yet so flavorful. The fresh mozzarella is a nice treat. It’s a lot moister than your typical slice of mozzarella.
I also reminisced about my cooking lesson day with Maureen Fant and K in Rome where we met “the tomato man” at the market… These little tomatoes came from my local farmers’ market (not quite like Italy but still wonderful).
Mediterranean Tuna Salad
- 1/2 cup cherry tomatoes (farmers’ market)
- 1 Tbsp extra virgin olive oil (Filippo Berio)
- dash freshly ground pepper
- dash coarse sea salt (Alessi)
- 1 cup arugula (farmers’ market)
- 1 slice fresh mozzarella (Sorrent0)
- 4 quartered marinated artichoke hearts (Vigo)
- 12 black olives (Lindsay Naturals)
- 2 oz (1/2 can) chunk light tuna in water, drained (Starkist)
- Preheat oven to 375°F. Rinse tomatoes, pat dry, and place in a small baking pan. Drizzle extra virgin olive oil and sprinkle freshly ground pepper and sea salt on top. Bake in for 15 minutes. Drain liquid. Bake an additional 5 minutes or until soft. Drain liquid. Refrigerate.
- Rinse arugula, pat dry, and place in a serving bowl. Cut fresh mozzarella into bite-sized pieces. Top arugula with mozzarella chunks, marinated artichoke hearts, black olives, and tuna. Enjoy!
- Nutrition note: Go for the chunk light tuna. It has less mercury than the albacore. Tuna is a healthy choice (a lean protein with it’s omega 3s) but should be eaten in moderation.