I've been working on using up some free food we were gifted and have stumbled across a few ingredients I don't normally use. One such ingredient was canned black eyed peas. Scoured the internet for easy and yummy sounding recipes (cause I don't have time for anything besides easy...and yummy is a must!). I found this great looking recipe for Mediterranean Tuna Antipasto Salad and decided to try it. I think the original recipe would be tasty...but there were a few ingredients I didn't want to purchase on this weeks grocery budget - so I modified it...a lot!
If you want to try the original:
- 1 15-19 ounce can beans such as chickpeas, black eyed peas, or kidney beans, rinsed
- 2 5 to 6 ounce cans chunk tuna, drained and flaked
- 1 large red bell pepper, finally diced
- 1/2 cup finely chopped red onion
-1/2 cup chopped fresh parsley, divided
- 4 teaspoons capers, rinsed
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 cup lemon juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- ground pepper to taste
- 1/4 teaspoon salt
- 8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers,
rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season
with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and
salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4
plates. Top each with the tuna salad.
If you want to try my version:
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| My version - seems to be a hit! |
In one bowl:
Make tuna salad from 4 cans chunk tuna, drained. I used mayo, mustard, and dill pickle relish (when I make it again I'll probably do more tuna cause it went quick! and none for seconds)
In another bowl combine:
- 1 can chickpeas, rinsed
- 1 can of black eyed peas, rinsed
- 1 large red bell pepper, finally diced
- 1/4 cup finely chopped red onion
- 2 tomatoes finely diced
- 1/2 cucumber, finely diced
- a couple shakes of dried parsley
- a couple shakes of dried rosemary
- juice of one lemon
- 2 tablespoons olive oil
- salt and pepper to taste
I thought it was a little bland, so added a little bit of green olives diced with some of their juice, a little sprinkle of sugar, and a couple splashes of apple cider vinegar, and the last little splash of balsamic dressing from the fridge...when I make it again I think I'll just go with the balsamic dressing and make it easier!
On each plate, layer mixed salad greens, a generous helping of the veggies (with some of the juice), and top with a scoop of tuna.
I served garlic/cheese toast beside.
Happy Pantry Cooking!
