Saturday, August 1, 2009


What's that, you ask? Isn't this a food blog?

That's Molly Bloom, one of my fur babies and sibling of Blazes Boylan of North Carolina. And, yes, this is a food blog. Molly's photo is standing in for this wonderful salad brought to you by my friend and guest blogger, Lee, mom to Blazes. Unfortunately, the salad was so delicious that Lee ate it all up before a photo could be taken. So while Molly is a beauty, so is this light summer salad brought to you from a friend who knows her way around the kitchen. Thanks, Lee; enjoy, friends!

Serves 2 - generous helpings
1 red pepper, chopped
1 thick slice red onion, chopped
3 tbsp. minced fresh parsley
1/2 can small garbanzo beans (I like the Westbrae organic)
2 tbsp. EVOO
1 1/2 tbsp. fresh squeezed lemon juice
1 tbsp. minced fresh rosemary (( use scissors))
12 halved grape tomatos, or 6 quartered cherry tomatos
tuna (see recipe)

Mix the above gently, and let it sit for about 1/2 an hour.

about 6 oz. of flaky tuna, separated with a fork but not mashed (leftover grilled tuna is great for this, but well drained Italian tonno is also fine, as is a canned fillet)
1 tbsp. capers
1/2 tsp. (or to taste) freshly ground sea salt
course ground pepper to taste
1 tbsp drained capers

Serve on a bed of baby greens. Drizzle a little olive oil over the top and add 2 or 3 slivered fresh basil leaves.

You can make another version using cannelini instead of the chickpeas, red wine vinegar instead of the lemon juice, and good olives instead of the capers.
Molly usually smiles when I photograph her, but she wasn't happy that it was past her dinner time and mommy was still quilting, so she was trying to help me finish sooner.


  1. That's just how my kitty helps me sew!

  2. I love the addition of the red onion, garbanzo beans and capers. That is a different twist that I haven't seen yet. I'll have to share it with my mom. She loves tuna.


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