Triple Green Salad with Smoked Tuna

I have to tell you about the salad I made last night.  My original intention was just to throw together something healthy, not necessarily outstanding or blog-worthy.  As soon as I took my first bite, though, I knew that I would have to share this.


I haven’t made a salad in a while.  When it’s cold and rainy outside, a plate of raw vegetables just doesn’t appeal to me.  I’m sure many of you can relate.  I think the secrets to this salad’s beauty are the sautéed mushrooms, which add some much-needed warmth, the lick-your-fingers good savory dressing, and the hearty smoked tuna, which I discovered a while back from a small company on the Oregon coast.


Good News Tuna Company

So good.


I’m even looking forward to eating the EXACT same thing for dinner tonight.  I hope you enjoy it too!

Triple Green Salad with Smoked Tuna
serves 1

6-7 crimini mushrooms, washed with stems removed and sliced
1 cup dandelion greens, washed and roughly chopped
1/2 Tbsp butter
pinch of salt
a few handfuls baby spinach
1/2 cup flat leaf parsley, washed and dried
a few tablespoons of Duma Dressing (see recipe below)

Melt butter in a large skillet over medium-high heat.  Add mushrooms and cook until softened, about 5 minutes.  Reduce heat to medium, cover with a lid, and continue to sautee while you prepare the rest of the salad.  Check on it and stir it occasionally.

Place spinach and parsley in a large bowl.  Make dressing, pour a generous amount onto greens and toss to coat.  Place on a large dinner plate.

Add dandelion greens to mushrooms on stovetop.  Heat, covered, for about 2 minutes until beginning to wilt.  Place the mixture on top of the plated greens.

Flake about 4 oz tuna over everything.  Enjoy.

Duma Dressing
makes about 2 cups (you can keep in fresh in the refrigerator for up to 1 week)
adapted from Get It Ripe by Jae Steele

1/2 cup olive oil
1/4 cup water
1/4 cup apple cider vinegar
1/4 cup tamari soy sauce
1/2 onion, chopped
1/4 cup nutritional yeast
small handful of pumpkin seeds

Place all ingredients in a food processor or high speed blender.  Blend on high for about 30 seconds until smooth.

I shared this post with this week’s Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, and Keep It Real Thursday.

Tuna Nicoise Sandwiches

What do you get when you put classic nicoise salad ingredients between 2 slices of bread?  You get the perfect picnic takealong.

I was inspired by this sandwich over at Tartelette.  It was just the thing to bring for an afternoon cooling off by the river last weekend.  It was Jeremy’s birthday and we needed a way to beat the heat and get out of our ordinary routine.  We ended up with happy tastebuds and a very happy dog.

Chasing sticks never gets old for him.

I used some lovely homemade focaccia bread and quick-pickled onions in this recipe.  Use whatever bread you prefer, but I really recommend you give the onions a try.  They only take about 5 minutes to put together and they add a zesty tang and crunch.

I hope everyone is staying cool out there.  I’ve stationed myself in front of the fan for the afternoon.

Tuna Nicoise Sandwiches
makes 2
adapted from Tartelette

– 2 hard-boiled farm eggs, peeled and chopped
– 1 can tuna packed in olive oil, drained
– 6 olives, halved (I’m obsessed with castelvetrano olives)
– 1 clove of garlic, minced
– several large basil leaves, torn into pieces
– 1 Tbsp olive oil
– 1/2 Tbsp red wine vinegar
– salt and pepper to taste
– 1 tomato, sliced
– several slices quick-pickled onions
 bread of choice

In a large bowl, mix eggs, tuna, olives, garlic, basil, olive oil, vinegar, salt and pepper.  Spread thickly between slices of bread, topped with tomato and onions.

I added this post to this week’s Melt in Your Mouth Monday.

Paleo Tuna Cakes

Have you heard of the paleo diet?  It seems to be everywhere I look these days and, I have to say, it seems to be founded on some pretty good concepts.  The driving idea behind it is  that we should eat foods that our ancestors ate.  In other words, no twinkies.  It is a little meat-heavy for my tastes (although proponents of the diet advocate for grass-feed, ethically raised meat) and it also involves cutting out grains.  What I do like about it is the emphasis on natural, whole foods and vegetables.  I’ve been incorporating some paleo principles into my diet for a little while now, but I’m definitely not an avid follower.  Any diet that says I can’t eat nachos at 1am now and then is just not sustainable for me.  But I believe you don’t have to do something perfectly 100% of the time to see real benefits from your efforts.

So that’s how these paleo tuna cakes ended up in my kitchen.

What separates these from most other tuna cakes is the fact that these don’t have bread crumbs or much else in the way of “fillers”.  This gives them a satisfying, meaty texture but it does mean that they don’t crisp up like some others you may have tried.  Personally, I liked them this way…healthy and satisfying.  Serve them with veggies for a true paleo experience.

For the tuna, I splurged on a brand called “Wild Planet” that’s committed to sustainable seafood products.  Not to mention it tastes better and is recommended by the expert folks at Cook’s Illustrated.

Paleo Tuna Cakes
makes 4 large cakes
adapted from Raf’s Kitchen

– 2 5-oz cans good quality tuna
– 2 eggs
– 2 Tbsp almond flour
– 2 Tbsp coconut flour
– 1 Tbsp lemon juice
– 1 tsp mustard
– 1 tsp garlic powder
– 1 tsp onion powder
– 2 pinches cayenne powder
– salt and pepper to taste
– oil for cooking (I used coconut oil, which did give it a slightly coconut-y taste.)

Mix together all ingredients in a large bowl until well combined.  Form mixture into 4 patties.

Heat oil over medium-high heat and cook the patties for about 3 minutes on each side, until golden brown.  Flip carefully to avoid breaking them.  Serve immediately.

* I added this post to this week’s Fight Back Friday and Fresh Bites Friday.