Cook’s notes: This summer tuna salad does not contain mayonnaise. The key to a good chopped salad is to make sure that items are cut into relatively uniform sizes. I bought organic tuna for this salad, and it made a surprising difference in the quality of the flavor. Store the tuna mixture separate from the leafy greens, and you can eat leftovers the next day without having a wilted salad.
Red Wine Vinaigrette:
1/3 cup red wine vinegar
1 Tablespoon mustard
1 Tablespoon honey
1/2 Tablespoon Italian herb mix
1/4 teaspoon kosher salt
2/3 cup extra-virgin olive oil
Combine the vinegar, mustard, honey, herbs, and salt. Stir until the honey dissolves. Whisk continuously and add the oil in a slow stream until incorporated. (You can also put the vinaigrette ingredients in a lidded jar. Seal well, and shake vigorously.)
Combine ingredients in a large bowl and mix well. Serve the tuna salad on a bed of mixed leafy greens or baby spinach. Drizzle with Red Wine Vinaigrette.
6 oz albacore tuna packed in water, drained and flaked with a fork
1/3 cup diced mixed olives (without pits)
5 oz box cherry tomatoes, halved
1 red bell pepper, seeded and diced
15 oz can chickpeas, rinsed and drained
1/2 English cucumber, peeled and diced