After the Quest for the Best Canned Tuna challenge, I had quite a bit of tuna left over and knew that if I served tuna sandwiches for the next week there would be a revolt in the house - time to get creative! My first thought was a tuna noodle casserole, but a hot, gooey mess didn’t scream refreshing summer recipe, so I am going to put that on hold until the cooler weather arrives. I did have a bunch of green beans in the fridge, however, so I decided that green beans and tuna would be a killer combo.
This salad is basically a riff on the potato salad I posted a while back. The great thing about summer salad recipes is that once you get the dressings down, you can substitute other seasonal vegetables and end up with a happy outcome. [click to continue…]
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Growing up, canned tuna was always present in my mom’s pantry and it most often showed up in the form of a sandwich in my brown-bag school lunch. Nowadays, I generally avoid canned products, preferring fresh and local foods, but I have recently found myself scouring grocery shelves for canned tuna. What gives? Well, this summer I’ve been focusing on Mediterranean inspired salads and light dinners and I have been surprised to find many of my favorite cookbook authors calling for canned tuna. Hence my return to the canned tuna aisle in the grocery store.
Of course, these recipes weren’t just calling for any canned tuna. They were pointing to premium canned tuna, imported from the Mediterranean and packed in olive oil that preserves the tuna and seals in the flavor. With prices ranging from a couple of bucks to fourteen dollars, I knew that I needed to do a bit more research to figure out which brand offered the best canned tuna - and the quest for the best was born. [click to continue…]
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