Yesterday, I made Tuna Tapenade from Barefoot Contessa's How easy is that? It's my new favorite cookbook. You are supposed to put the tapenade on crostini (yum!) but I made salad with it since I'm counting points.
As opposed to 'regular' tuna salad (tuna + mayo + pickles), this recipe has deep rich flavors. It's what happens when tuna salad grows up and becomes a sophisticated adult. In particular, it was the thyme, lemon zest, and kalamata olives that gave it its flavor.
The recipe asks you to pulse everything in a food processor, but I just mixed the ingredients with a fork.
Added to romaine lettuce and radishes... a lovely, healthy meal.
No comments:
Post a Comment