Let's point out the obvious. This salad does not contain crumbly, salty cheese. I know, right? And it's usually the time of year when I happily ingest excessive amounts of cheese and dump it on salad. And then I drink some wine and forget about how much cheese I just ate and eat more cheese. The cycle continues! Does this happen to anyone else? Please say yes. Time to mix it up and since leaving factory farming industry, I've become a vegetarian for the most part aside from the occasional bits of smoked salmon and tuna. I do have an affinity for canned tuna fish, growing up on tuna sandwiches. The 30 something in me has since moved on to tuna packed in olive oil. Olive oil and salty tuna could just be one of those perfect pairs!
Although I haven't been blogging as much as I like, I've been getting hit up quite frequently to try new products. While, I'm not getting paid extra or schmoozed to write positive post (c'mon B-wonder isn't that big), I honestly enjoy trying new products and the challenge to make something with them. I'm really not here (in general) to make big bucks. I don't even know why that ad is still up on the right hand side. When the opportunity to try Wild Planet's tuna came up, I went for it. Living on the East coast for a bit, the husband and I became enamored with the Italian-American brand: Cento and her olive oil canned tuna. Wild Planet was my first try at poll and troll caught tuna and while it's great, I think any old olive oil canned tuna will do the trick for this salad. The magic is the salty fish and the sweet fruit with those evergreen hues of rosemary. This is a great salad if you're looking for some easy refreshment in your winter noshings.
Winter Tuna Salad
- 1 pomegranate, arils extracted
- 1 can of olive oil packed tuna fish
- 1 tangerine, segmented
- 4 Persian cucumbers, sliced
- 6 green olives, sliced
- 1 sprig rosemary, half of tips plucked and finely chopped
- extra virgin olive oil
Combine all ingredients except for pomegranate, and half sprig of rosemary. Mix well, place in bowl and top with pomegranate and rosemary sprig.