When we lived in the West Chester borough we would hit a restaurant called Teca for dinner fairly often, as it was closest to the house and relatively healthy as far as eating out goes. They have a great menu but I couldn’t not get this one salad entree called “Teca Tonnata”. I would recreate it at home every so often, but its been a weekly staple for us lately.
Rich is doing the Plant Paradox diet to see if his autoimmune is helped at all. This diet requires meat to be grass fed, grass finished and organic. Not only is this a bit harder to come by but it’s definitely more expensive. We decided each week to have one meat dinner (and stretch it with enough veggies to make it last two nights), one tuna salad dinner, one egg dinner, and one fish/shellfish dinner. So now the kids expect a “tuna salad” dinner weekly and are really starting to enjoy it.
It made me think of the tuna melts we would occasionally eat as kids, and the mayo-laden version of tuna salad we’re all used to. This is not that. This is fresh, healthy, protein packed and, since I brought it up earlier, really inexpensive. I get mine at Trader Joes and sometimes Whole Foods – always less than 3 dollars a can! It’s a dinner option we’ve all been overlooking for way too long.
Salad with Tuna, Egg and Parmigiano
Serves 4
8 oz. Spring mix or baby romaine
1/3 c. extra virgin olive oil
1 tbsp. balsamic vinegar
1 1/2 tsp. dijon mustard
1 1/2 tsp. honey
3 (5 oz) cans line caught chunk light tuna, packed in water or olive oil
1/2 thinly sliced red onion (or more or less to taste)
4-6 Eggs, hard cooked
Parmigiano cheese, to shave on top
- Place lettuce in large mixing bowl. Top with oil, balsamic, dijon and honey and mix very well.
- Add tuna and onion and mix well.
- Plate, place halved eggs around edges of plate. Top with cheese and serve.
