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Author Notes: The too much mayo and onion tuna salad of my youth has never gone down well in my house and so for many years cans of tuna were never on the grocery list. When the European cans of tuna in olive oil became more readily available, I had to relook at how to convince my family that canned fish could make for a delicious meal. This salad did the trick and works well with seasonal ingredients. In winter I use haricot vert and frozen peas, in the spring and early summer, young asparagus and fresh peas or fava beans. —foodfanatic
- 2 cups mixed lettuce leaves, such as baby cos, butter, arugula, radicchio and mache, finely chopped
- 1/2 cup capers, rinsed
- 1 cup ready-roasted peppers in oil, diced
- 11/2 cup shelled fresh peas or frozen, blanched
- 11/2 cup blanched asparagus or haricot vert, cut into 1/2-inch pieces
- 1 avocado, cubed into 1/2-inch pieces
- 1 small red onion, finely diced
- 4 cans of good tuna in olive oil, drained and flaked
- 1/2 cup white balsamic vinegar
- 1/2 cup olive oil
- salt and freshly ground pepper to taste
- Place all the ingredients, except the vinegar and oil, in bowl and gently toss together. Dress with the balsamic vinegar and olive oil, season well with salt and black pepper and serve.
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