Something for those days when even your skin feels like too much clothing

The last few weeks have been busy (as you may have noticed from the negligence of my poor little blog...I'm sorry!) and HOT. Super HOT. 100+ F degrees HOT and don't you think for a minute that particular "F" means "Fahrenheit." Luckily, it's now starting to cool off, but this dandy little salad has gotten me through it all.

This recipe is super adaptable – you can add whatever you like to it, and it still tastes delicious. Other add-ins or substitutions could include artichoke hearts, shaved fennel, balsamic vinegar, red wine vinegar, pecorino cheese, parsley or other herbs.

Chopped Tuna Salad with Lemon Vinaigrette, adapted from Real Simple
Serves 4.

2 six oz. cans of tuna, drained (*my pick: Italian tuna packed in olive oil, drained)
1 15 oz. can garbanzo beans, drained and rinsed
1 12 oz. jar of roasted red peppers, drained and roughly chopped
1/4 cup thinly sliced red onion
2 tbsp. capers
zest of 1 lemon, grated
10 cherry or grape tomatoes, cut in half
10-15 black olives cured in olive oil, pitted (optional)
1/4 cup thinly sliced celery (optional)
2 tbsp. basil, chopped
3 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
toasted pita bread, for serving.

In a large bowl, combine the tuna, beans, red peppers, onion, capers, lemon zest, tomatoes, and olives and celery (if using). Whisk together the lemon juice, olive oil, salt and black pepper in a separate bowl. Pour vinaigrette over the tuna mixture and toss. Serve with toasted pita bread.

** For those of you in Eugene, Italian tuna in olive oil and olive oil-cured black olives are both available at PC Market of Choice. And truly, the tuna makes a huge difference!