Pinch My Salt's Herbed Tuna Salad With Feta and Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Plan to use this in big hollowed out garden fresh tomatoes for a cold supper. A cold refreshing scrumptious supper! Toasted pita chips on the side. From The Wichita Eagle - they report finding it as The Internet is positively boiling over with gorgeous, expertly done food blogs - like Pinch My Salt. It originates from a cook named Nicole in San Diego. Here's one of her many tempting recipes. Ingredients:
6 ounces canned tuna, drained (chunk in olive oil if possible) |
1/4 cup plain yogurt (greek-style or drained) |
1 tablespoon mayonnaise |
1/4 cup crumbled feta cheese |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh chives, snipped |
1 -2 tablespoon pine nuts (toasted ) |
fresh lemon juice, to taste |
fresh ground black pepper, to taste |
4 leaves romaine lettuce (small to medium) |
Directions:
1. In a medium bowl, stir together all the ingredients with a fork.
2. Spoon salad into the middle of the lettuce leaves, garnish with extra chopped herbs if desired.
3. * If your yogurt is runny, line a strainer with cheesecloth, pour in one cup of yogurt and let drain over a bowl for half an hour or so. Measure out 1/4 cup of the thickened yogurt and proceed with recipe.
4. ** Toast pine nuts in a small, dry skillet over medium heat. Shake the pan frequently and don't leave them unattended, they will toast very quickly! When they start to turn a golden brown, remove nuts to a small bowl and let cool.
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