Monday, July 23, 2012

Tasty Way to Deal With Overflowing Summer Veggies

I belong to a CSA, which means that every week we get a big basket of farm fresh veggies.  Nice...but sometimes overwhelming.  Friends with gardens say the same thing - by the time mid-summer hits, dealing with vegetable bounty can tax a cook's imagination.  So I'm grateful to FarmGirl Fare for posting this recipe.  Quick tip - instead of measuring, just use an entire bunch of Swiss Chard.  Yummy and healthy lunch or dinner!

Susan's Swiss Chard Tuna Salad
Serves 2 to 4

If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it'll be even tastier.  Feeding a crowd? Just double the recipe.

1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste

Few handfuls of canned kidney beans, drained and rinsed

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

1 comment:

  1. Recipe sounds delicious. I love eating fresh vegetables. Thank you for sharing.