Its a budget-friendly lunch you could make in just ten minutes.
In time, I discovered that I could eat like royalty thanks to the local alimentari.
Alimentari are the Italian versions of a deli or bodega with a decidedly gourmet bent.
Simply Recipes / Ali Redmond
There, I discovered a tuna-based salad so incredible that I still make it weekly for lunch.
This Italian tuna salad was the antithesis of my moms monochrome white tuna and mayonnaise salad.
Key Ingredients for This Tuna Salad
The key to this salad is in the shopping.
Simply Recipes / Ali Redmond
You must use olive oil-packed tuna.
If Im feeling flush, I buySpanish brand Ortiz tunain the oval can.
Its a near-solid chunk of meaty tuna with a fresh flavor packed in buttery extra-virgin olive oil.
Simply Recipes / Ali Redmond
But, at around $6.99 a can, its a splurge.
The trick is to refrain from draining the tuna.
I add just a tablespoon of lemon juice to balance out the oil and the dressing is done.
But truthfully, its a very adaptable equation.
Toasted blanched almonds are a thrifty alternative to the pine nuts.
Fresh bell peppers or peppadews can be substituted for the roasted bell peppers.
Ive even used canned California olives in a pinch when Im kalamata-free.
The most important thing is the olive oil-packed tuna.
With that in the pantry, I can relive my not-so-starving student salad days at a moments notice.
Season with salt and pepper to taste and serve.
Leftover tuna salad can be stored in an airtight container in the refrigerator for up to 3 days.
