I used to make this tuna salad as a daily special when I ran my Dad's restaurant. We always sold out, half way through the lunch rush. And people often requested it when it was not on the menu. Now, I make it all of the time for my family. It is best as a sandwich filling, but you could also serve the tuna on top of a bed of lettuce or arugula and eat it as a salad. It pairs well with my gazpacho (see recipe below) to make a cool meal on a hot summer night. It is also a fantastic appetizer when served atop a basil leaf and sliced baguette toasts.Tuna with Sun Dried Tomatoes
1/4 cup sun dried tomatoes (you can also use the kind packed in oil, but drain well)
2 cans, chuck light tuna in water, drained
2 green onions, white and light green parts, chopped fine
2 cloves of garlic, minced
1/4 cup fresh basil, chopped
1 small can of black olives, chopped and drained
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup nonfat Greek yogurt, plain
2 tablespoons mayonnaise
Hydrate the tomatoes by soaking them in boiling water for 5-10 minutes. Drain well and chop.
Place the tomatoes and the rest of the ingredients in a bowl and mix well. If the tuna is too dry for your taste, add more mayonnaise, a tablespoon at a time.
Chill, covered in the refrigerator for at least an hour. You could serve it sooner, but the time in the fridge really helps the flavors come together, in my opinion.
Serve on freshly baked bread (gluten-free or otherwise) with arugula or lettuce.
Makes 4 sandwiches
