Photo by Tom McCorkle for The Washington Post
This bountiful salad of chopped crisp vegetables and herbs with tuna in an olive oil-and-vinegar dressing is destined to become a staple for lunch or a light dinner. The key ingredient is a high-quality jar, or cans, of tuna packed in olive oil, which not only provides the premium flaky protein for this dish but also the oil for the dressing. Feel free to substitute or add any vegetable or tender herb you may have on hand, such as fresh basil, cooked green beans or broccoli, tomatoes, radishes or radicchio.
Toss together the lettuce, bell pepper, cucumber, parsley, olives, if using, and onion in a mixing bowl. Add the tuna, along with the oil it was packed in, then use a fork to break up the tuna a little.
Add the vinegar, oregano, salt and pepper; toss gently to incorporate. Taste, and see whether more salt is needed, depending on the saltiness of the tuna
Makes 2 servings
Per serving: Calories 200; Total Fat 5g (Saturated Fat 2g); Cholesterol 45mg; Sodium 600mg; Total Carbohydrates 8g; Dietary Fiber 3g; Protein 27g; Sugar 4g