This light, seasonal dish is perfect for early brunches or afternoon luncheons. It’s healthy, satisfying and best of all, you most likely already have all the ingredients on hand!
Routine has its moments. It offers security, certainty, and helps assure away the threats of the unknown. Yet, like so many other things in this life, it is a woefully double edged sword. Routine can poison one’s outlook, sowing drudgery and false security where spontaneity and adaptability once resided. After all, the state not only of ‘life’ but of existence itself is constant flux. Cosmology teaches us that within the void of space, there is no such thing as ‘motionlessness’ or ‘stagnation.’ And within our own lives, basic philosophy back to Socrates himself teaches us that to live is to move from one experience to another.
Oddly enough, these are great concepts for those of us who are regular hosts, either professionally or socially.
I’ll admit that I’ve often found myself applying this line of thinking when I host a gathering, large or small, and it’s the reason I constantly try to keep things new and unpredictable, whether it’s changing the setting or theme, or constantly turning out new dishes for my guests. I never want my guests to know what to expect, other than good food, good wine, class, and a pleasant memory as a takeaway.
After all, if entertaining guests becomes a work of routine and drudgery, whether socially or as a profession, that wouldn’t be unlike playing the part of Pagliacci who applied a smiling mask over a tearful face.
That was one of the inspirations behind today’s recipe, a summer themed tuna salad with homemade flatbreads. You see, I had invited over my brother and a few close friends for one of our first warm-weather get-togethers, and while I wanted to keep things simple, I also wanted to keep things fresh. So, rather than the usual tuna salad, I put together today’s recipe.
To start things off, I prepared the homemade flatbreads, which never fail to impress my guests, as well as adding a dash of flavor, making them a fair tradeoff for the extra effort they require, especially considering they’re deceptively easy to make, as shown below.
Once that’s done, I opened a few cans of Wild Selections® Albacore Solid White in Water, which I prefer since they are Non-GMO Project verified, and use only all natural ingredients. That aside, Wild Selections® is the only full line of Marine Stewardship Council certified sustainable seafood, meaning the fish comes from well managed fisheries with healthy stocks. Wild Selections® Albacore Solid White in Water is premium quality, sustainably sourced fish that’s 100% traceable; visit WildSelections.com to learn where the fish in your can was caught.
I plated the flatbreads with melon slices, salad greens, and the tuna as show below. Once that was done, I grated fresh Romano cheese for added taste and presentation. After that, I put together a fresh lemon vinaigrette, and drizzled a bit over each plate.
Once that was done, it was time to enjoy.
Tuna Salad with Homemade Flatbreads
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main
For the Tuna Salad:
- 5 oz. can of Wild Selections Solid White Albacore in water – drained
- Fresh salad greens of your choice
- Red onion – sliced thin
- Vine ripe tomato – sliced thin
- Avocado – sliced
- Fresh melon slices of your choice
- Fresh grated Romano or Parmesan cheese
- Fresh ground black pepper
For the Lemon Vinaigrette:
- Juice of 1 1/2 fresh lemons
- 1 tbs. of apple cider vinegar
- 1/2 cup olive oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
For the Flatbreads:
- 3 cups flour
- 11/2 cups warm water
- 1/4 cup olive oil
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
For the Lemon Vinaigrette:
- Combine the lemon juice, apple cider vinegar, olive oil, salt, pepper, red pepper flakes and sugar, in a small bowl and stir.
- Refrigerate the unused vinaigrette .
For the Flatbreads:
- Combine the flour, baking powder, salt and black pepper in a large bowl and mix.
- Add the olive oil and warm water while stirring to combine into a dough.
- Flour a clean surface and knead once or twice to form into a ball.
- Slice the dough in half and then quarters and finally into eighths.
- Form each piece into a ball and then roll out thin on a floured surface.
- Heat a large griddle and place the rolled out dough on the hot griddle. When bubbles form flip over and finish cooking.
- Place on a platter and cover until ready to use.
Plating the Tuna Salad:
- Place the flatbread on a plate; top with the salad greens and tuna. Grate fresh Romano or Parmesan cheese over the tuna and salad.
- Plate the melon, tomato and avocado along with the salad greens.
- Drizzle the vinaigrette over the plate.
- Serve with lemon wedges for garnish.
What are some of the ways you try to keep things fresh and interesting? We would love to hear from you.
Also, keep in mind when purchasing Wild Selections® products that thirteen cents from each can are donated to the World Wildlife Fund marine conservation and fishery improvement projects. That means every time you purchase one of their products you are not only receiving a quality product, but are helping a worthy cause.
Enjoy with Love!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.1