Herbed Tuna Salad With Feta And Pine Nuts
serves 2-4
This tuna salad would be good on bread or in a pita but I’ve discovered that my favorite way to eat this is to scoop it right onto a piece of lettuce, pick it up, and eat it by hand.
This came from Nicole of Pinch My Salt and was the featured recipe for Root Source: Chives.
6 ounce can tuna, drained
1/4 cup plain, thick yogurt
1 tablespoon mayonnaise
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
1-2 tablespoons toasted pine nuts
Squeeze of fresh lemon juice
Freshly ground black pepper
4 small to medium leaves romaine lettuce
prep: 10 minutes
total: 15 minutes
medium skillet
medium bowl
1. Prep the ingredients. If your yogurt is runny, line a strainer with cheesecloth, pour in the yogurt and let drain over a bowl for half an hour or so.
2. Toast pine nuts in a small, dry skillet over medium heat. Shake the pan frequently and don’t leave them unattended, they will toast very quickly! When they start to turn a golden brown, remove nuts to a small bowl and let cool.
3. In a medium bowl, stir together all the ingredients except lettuce leaves. Spoon salad into the middle of the lettuce leaves and garnish with extra chopped herbs if desired.
