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A perfect, colorful, fresh way to serve humble tuna fish! Personalize this salad by adjusting the veggies and quantities to your family’s liking. It has slight Mediterranean overtones, and the dressing has amazing flavor. Served on a platter, it’s a true feast for the eyes as well.
2 (6-oz./170-g.) cans Gefen Chunk White Tuna (see note)
2 heaping teaspoons low-fat mayonnaise (or use sugar-free mayonnaise)
1 medium cucumber, unpeeled, cut in 1/4-inch (1/2-centimeter) rounds
1/2 red pepper, cubed
1/2 yellow pepper, cubed
generous handful cherry tomatoes, halved
3–4 scallions, chopped (green and white parts)
3 stalks celery, cut down the center vertically, then sliced
1 small red onion, diced
1 cup Gefen Organic Chickpeas
a few slices of Gefen Hearts of Palm
a handful sliced olives
generous handful fresh parsley leaves, chopped, for garnish
2 tablespoons olive oil
2 cloves garlic, minced
1 cube Dorot Gardens Frozen Basil
salt, to taste
pepper, to taste
1 teaspoon Tuscanini Balsamic Vinegar
1 teaspoon deli-style mustard
1 teaspoon honey
1/2 teaspoon lemon juice
pinch or 2 sumac (optional)
Mash tuna with mayo in a small bowl and set aside.
Prepare each vegetable according to directions.
Place tuna in the center or corner of an oval platter. Place veggies, one near the other, in small heaps, covering the entire platter. Alternately, you can layer this all in a large salad bowl.
Mix dressing ingredients together with an immersion blender until well blended. Drizzle over platter before serving. Alternately, pour over salad in bowl and mix together before serving.
Garnish with chopped parsley.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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Fabulous! I’m not sure which is better the stunning presentation or the fantastic flavor! Either way, this is a keeper!
We are so happy you enjoyed this recipe!