I swear I’m not going to die of mercury poisoning by posting another tuna recipe in just a few short days…but if yer gonna go, maybe this is the way to do it. I should preface this post by mentioning that it wasn’t my intention to eat canned tuna for lunch today. I already was feeling poisoned from the oil paint fumes from finishing my weekend paint the new dresser project and I just wanted something simple for lunch: boiled potatoes. That was going to be it. Comforting and soothing for an upset stomach and general wooziness. But somehow, things didn’t work out like I had planned.
While the potatoes were a-boiling, I checked out the fridge and decided to add a bit more to my lunch plans. Half of a red cabbage was sitting in the fridge and I did have some remaining parsley and basil plants that needed plucking. And then I spotted that darned can of tuna up in the cupboard and in it went. I’m not looking back. This salad kicks mercury’s ass around the corner. Filled with crunch from the cabbage, creaminess from the potatoes and tang from the dressing, it’s the perfect lunch. And it was quick even with all the chopping…it took less than 10 minutes to put this together once the potatoes were cooked.
mediterranean tuna, cabbage, potato salad
8 baby potatoes, scrubbed
1/2 head of purple cabbage, sliced thinly
1/2 small red onion, diced
large handfuls each of parsley & basil, torn
1 can of tuna, drained
1/4 c olive oil
juice of 1 lemon
1 T balsamic vinegar
2 fat cloves garlic, crushed
1 t capers
salt & pepper
1. Boil the potatoes until fork tender. Drain. Toss the cabbage, tuna, onion and herbs together in a large bowl.
2. In a small bowl, whisk together the oil, lemon juice, balsamic vinegar, salt and pepper. Add in the garlic and capers and pour over salad.
3. Place a couple potatoes in a bowl and serve the salad over top. You could wait for flavours to meld and all that crap, or you could do what I did and just dig right in.