|Tuna, beans, & artichoke hearts: ivory-ish. Sun-dried tomatoes & olives: ebony-ish.|
Ebony & Ivory Tuna SaladWhile I freely admit this salad is not the most imaginative dish I've created for the Improv Challenge, I stand by it as it is quite tasty, easy to make, and pretty healthy. It keeps well in the fridge -- indeed, tastes even better the second day.
Serves 3 as a light lunch
2 5 oz cans tuna packed in oil, lightly drained
15.5 oz can garbanzo beans (chickpeas), drained and rinsed
8 sun-dried tomatoes, minced
¼ cup minced black olives
¼ cup minced red onion
½ cup chopped artichoke hearts
olive oil, to taste
lemon juice, to taste
pepper, to taste
Shredded lettuce, as needed
Combine tuna, beans, tomatoes, olives, onion, and artichoke hearts. Season, as desired, with olive oil, lemon juice, and pepper. Serve over lettuce.