Tuesday, August 18, 2009


Tuna garbanzo bean salad (recipe in the comments)
Local aged cheddar
Ciabatta bread
Fresh cherry tomatoes

Hot tea
My mom drove up so she wasn't sure if she was leaving today or tomorrow, so we planned this meal in case she was here tonight. She actually left this morning though (her freezer died and she wanted to get home to deal with the aftermath) and so we're having it without her. This is a recipe that my mom created when I was a kid and it sparked my quest for entree salads to carry us through the summer. This is so light and fresh tasting. It uses great ingredients for summer and pairs perfectly with fresh, raw veggies. What a perfect August dinner!

Prep Notes
Difficulty: Easy
Chopping: Sweet onion, cucumber
Time: 30 minutes + optional chilling time
Make ahead: This is best made ahead so the flavors meld.

J: "A trip down memory lane."
M: "So much summer in one dinner!"

1 comment:

J said...

Tuna Garbanzo Bean Salad – Mom
Serves 2 for dinner and lunch the next day

2 large cans water-packed tuna
2 cans garbanzo beans, drained
2 medium cucumbers, seeded and chopped
1 medium sweet onion, finely chopped
2 T dried oregano
2 cloves garlic, minced (at least)
1 t salt
1 t pepper
3 T olive oil
¼ cup cider vinegar (white wine vinegar is ok as well)

Drain tuna and break into small chunks. Combine with all other ingredients. Refrigerate for at least 30 minutes before serving. Taste for more vinegar.

Serve alone, as a stuffing for tomatoes or cucumbers, or in pita pockets.