Tuna and Vegetable Salad
Serve with Balsamic Soaked Bacon Wrapped Scallops and Super Scampi.
by Rachael Ray | on 12/06/08
Ingredients
- 8 ribs celery from the heart with leafy tops, chopped
- 6 plum tomatoes, chopped
- 1 can chickpeas (15 ounces), drained
- 1 medium onion, chopped
- A handful flat leaf parsley leaves, coarsely chopped
- 1/2 cup pitted black olives, coarsely chopped
- 2 cans Italian tuna (6 ounces) , drained
- 2 lemons
- 1/3 cup olive oil
- Salt and freshly ground black pepper
Serves 6
Preparation
In a bowl combine celery, tomatoes, chickpeas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
