Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups chopped vine-ripened tomatoes
2 cans
2 cups chopped garden cucumbers
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh mint
1/2 cup thinly sliced green onions
salt and fresh-ground black pepper to taste
3 T extra-virgin olive oil
2 T fresh-squeezed lemon juice
1/2 tsp. Spike Seasoning
Directions
Cut up enough vine-ripened small tomatoes to make 2 cups of tomato pieces, chopped fairly large. Put tomatoes into a colander placed in the sink and let some of the liquid drain off. In another colander, drain 1 or 2 cans Genova Tuna Packed in Olive Oil. Cut up enough cucumbers to make 2 cups cucumber pieces, chopped fairly large. I like to use a vegetable peeler to cut stripes on the skin of the cucumber, but that’s certainly optional. Chop up 1 cup each of fresh parsley and fresh mint. Slice enough green onions to make 1/2 cup, using white and green partsWhisk together olive oil, lemon juice, and Spike Seasoning to make the dressing. Gently mix together the tomatoes, cucumbers, green onions, chopped parsley, and chopped mint and toss with the dressing. Gently fold in the drained tuna and season with salt and fresh ground black pepper.