Because I am constantly in the kitchen creating new recipes, I hardly ever eat the same thing twice. So if a meal has made it into my regular rotation, you know it has got to be something special. This salad has earned its place as my official go-to lunch; I have made it dozens of times and I never tire of it. It’s as simple as simple can be and takes less than 10 minutes to whip up, so it is ideal for a busy weekday lunch or light dinner.
It is really a showcase for one sublime ingredient: Italian tuna packed in olive oil, which can be found in glass jars at most high-end grocery stores. Although it might give you a bit of sticker shock (A 6.7-ounce jar cost me $7.99 recently at my local Whole Foods Market, but I have seen it sell for up to $14.99), once you try it you will see why it is a worthwhile indulgence. Put your typical canned-fish experience out of your mind completely. This tuna has a luxe steak-iness and pleasant aroma, and the oil in the jar is easily put to good use as the dressing base. Because you use just half a jar per serving, it is a pretty good value when you break it down and consider the quality of the meal you can create with it.
I usually enjoy it as paired here, with peppery arugula and crisp slivers of fresh fennel, but I will use whatever type of greens I have on hand and add tomatoes, cucumber, red bell pepper, fresh parsley or whatever vegetable or herb is in my refrigerator at the time. A squeeze of lemon juice is all that’s needed to complete the dressing.
I have written it up here to serve four, but the recipe is easily divided to serve one or two. Personally, I turn to it mostly as a lunch for one; the remaining jarred tuna can be refrigerated for up to three days. It’s a satisfying way to fuel a busy afternoon.
