I worry that I use these ingredients too often. But they are so good I can’t resist them. Kalamata olives are so good and the combination of these flavors is outstanding. That said, they are all also frequently in my fridge so when I’m looking for something to throw together at the last minute they tend to get thrown together out of convenience. But they really do just blend beautifully in this dish.
This meal was born out of the fact that Adam was out of town and I didn’t really feel like cooking. The kids were eating the tomato soup with cheese crackers and I wanted something a little more grown-up without doing a lot of work. One look at the wilting scallions in the crisper, the slightly shriveled tomato in the fruit bowl, and a small lone piece of feta and I knew I was going to have to use them up before they had to get thrown away. Slowly degrading ingredients sounds appetizing, right?
But, it really was rather delicious once everything was thrown together. The wasting of perfectly good food was avoided and at the same time a filling, healthy, and tasty meal was born. I’ve made this abut six times since the first time and it’s not getting old one bit, so I figured it was time to share.
Tuna, Olive, and Tomato Salad
- 1 can of solid white tuna packed in water (5 oz)
- 2 small scallions, chopped
- 1 small tomato, seeded and chopped
- 12 Kalamata olives, chopped
- 2 oz feta cheese, crumbled
- 1/4 tsp dried oregano
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Drain the tuna and then throw everything together in a bowl. Mix and eat.
Cooking time (duration): 5
Diet type: Pescatarian
Number of servings (yield): 1
Meal type: lunch