Friday, April 2, 2010

Tuna Salad And Beyond

Because of some external issues at work, most of us are working at our other location in San Pedro, instead of our normal place in Long Beach. As a result, we have been ordering a lot of food lately from San Pedro Cafe & Deli, especially since they deliver. (If you are interested in trying it out, here are their reviews and information on yelp and urbanspoon.)

I usually order the Gringo Scrambler because it has vegetables and meat, but my other favorite is their Tuna Salad or Chicken Salad Avocado Salad. They take a salad and add your choice of Tuna or Chicken Salad and whichever dressing you choose. I decided to remake this at home with my own Tuna Salad recipe, but with baby spinach (my favorite) instead of lettuce. I've never been a fan of salad dressing beyond oil and vinegar, so that is what I always use. But this dish is perfect when you want a light, healthy meal or for when it's so hot outside you can't even imagine making anything. It's also really quick to prepare.

This recipe is meant for one, but if making for more people, simply increase the amounts you use of everything and mix in a regular salad bowl. This will help, since you will be able to fully toss the salad and mix the tuna salad with the other ingredients. 

Tuna Salad Spinach Salad
about 2 handfuls Baby Spinach
1 small Tomato
1 thumb-long piece of Cucumber
1/2 an Avocado
3-4 spoonfuls of Tuna Salad
Salt & Pepper to taste
Olive Oil
Balsamic Vinegar

Set out a large plate and place the desired amount of baby spinach on it. Rip the leaves into smaller, bite-size pieces. Then chop the tomato and slice the cucumber and add to the baby spinach.

After you have halved an avocado, take your desired half and slice lengthwise several times, about half an inch apart. Then slice the same way in the opposite direction to make a crosshatch pattern. With a spoon or your fingers, scoop out the avocado pieces while turning the avocado inside out. Scrape any leftover bits onto the plate as well, then break up any large clumps.

Add a few large spoonfuls of Tuna Salad, then top with salt and pepper. Sprinkle with some (not too much) balsamic vinegar and olive oil. With a fork or spoon, lightly toss the salad to combine all of the ingredients together. Enjoy!

1 comment:

The Holly Jolly Misanthrope said...

I really don't like fish, but that honestly looks delicious. You may have a convert.