If you've been reading this blog for awhile, it's going to come as no surprise to you that I have a long-standing dislike of tuna. Particularly tuna salad--most tuna salad, in my experience, is all tuna all the time, and there's nothing to balance out that taste for me. My dislike only really applies to canned tuna, also, because I liked the fresh tuna that Noah and I ate in Italy. But that's to be expected...does it really surprise anyone that fresh tuna, prepared well in a beautiful Italian restaurant tastes better than the canned stuff? I didn't think so.
Today, though, I had a tuna salad that changed my mind. Back when I was totally broke, my best friend sent me the link to the blog Poor Girl Eats Well, and I've been reading it for months. I'm actually doing fabulously budget-wise right now (and by "fabulously" I mean that I have between $2000-3000 in the bank; I don't need much to get by) due in part to a brand-new job in my career field (I work as a part-time care provider for adults with disabilities. Working with people with disabilities is the career I'm studying for now. It doesn't get any better than this!), but it's still good to have ideas for food I can make without being able to feel my bank account wincing. The writer of the blog recently posted a recipe for Mediterranean-style Tuna Salad, and I made it tonight. I was expecting "this is something I could eat and be okay with", and the first couple bites were that way. As I kept eating, though, I found myself legitimately thinking "I love this!". The idea that I would ever love anything with tuna is a pretty astounding achievement in and of itself. I will definitely make this again! So thanks, Poor Girl Eats Well, for helping me like tuna!
Mediterranean-Style Tuna Salad
(The only change I made to this recipe was that I had a 1/2 pound of chickpeas that I had soaked and wasn't sure what to do with, so I cooked them until they were tender and added them to the salad for even more protein and taste variation. I'll probably do it every time I make it! Because I will definitely be making this more than once.)
2 cans tuna
2 tomatoes
1 small cucumber
1/2 red onion
5 oz low-fat feta cheese (she calls for 4 oz., but I used all 5 because I had the chickpeas)
1 c baby spinach
Salt & pepper to taste
Chop all veggies into 1” chunks and place into a bowl. Drain the tuna of its water and add it to the veggies, followed by the baby spinach. Crumble the feta onto the rest of the ingredients and toss lightly until everything is completely coated with the feta. Add salt & pepper if needed.
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