|Tuscan Garden Tuna Salad|
I've never been to Tuscany, but I am transported there every time I eat this beautiful salad. Broccoli, artichokes and sun dried tomato marinated in a Balsamic Vinaigrette, topped with tuna, grape tomato and soy nuts.
This is great for a fancy luncheon. I sometimes make it for myself for dinner on those days when the hubby is away on business and I need a virtual vacation from life.
1 medium head Broccoli, cut into florets
1/4 cup Julienne cut Sun Dried Tomato, reconstituted in hot water
5 large Artichoke Hearts, quartered (not packed in oil)
2 tablespoons Balsamic Vinegar
1 teaspoon Seasoned Salt
1 teaspoon Italian Seasoning
Freshly ground Black Pepper, to taste
3 tablespoons Extra Virgin Olive Oil
1 5 oz Can Chunk Light Tuna packed in water or Italian Tuna packed in oil
1 cup sliced Grape Tomatoes
Lemon Wedges, optional
Soy Nuts for topping, optional
Place broccoli florets in a microwave safe bowl along with two tablespoons of water. Cover with plastic wrap. Microwave on high for three minutes. If you don't like to use plastic wrap in the microwave, you can also blanch the broccoli on the stove.
Tip: Carefully remove wrap and add ice cubes to the broccoli to stop the cooking process.
Drain broccoli once it's slightly cooled.
Add broccoli, reconstituted sun dried tomatoes and sliced artichoke hearts to salad bowl. Carefully mix with vinegar, seasoned salt, Italian seasoning and olive oil.
Cover and marinate in the refrigerator for at least one hour.
When ready to serve, spoon portions of the salad onto a serving plate. Top with tuna, lemon slices, tomato and soy nuts, if using.