When I was in college, girls in my house would constantly be making tuna… something.  It’s cheap and a great diet choice.  I literally knew girls who lived on tuna salad and hard boiled eggs.  Just the thought makes me nauseous.  I absolutely hate the cat-food smell of canned tuna, add mayonnaise and I’m out of the room for at least an hour.  So tonight I ventured out to my local grocer and guess what I found myself standing right in front of?  Canned tuna.  I decided to go with the olive oil packed version, since the presence of olive oil pretty much increases my chance of liking anything, exponentially.  I also purchased a jar of artichoke hearts (with stems, but buy whatever you find that looks delish.)  Here’s my sale for oil packed tuna: it doesn’t smell like cat food.  Enough said.

Serves two:

1 can oil packed tuna (drained)
1/4 cup artichoke hearts (drained and chopped)
1 tblspoon capers (roughly chopped)
1/4 cup fresh green beans (roughly chopped)
1/2 cup plum tomatoes (sliced lengthwise)
1/2 of a shallot (minced)
1/4 cup red wine vinegar
2 tblspoons balsamic vinegar
1 tblspoon extra virgin olive oil
1/8 teaspoon dried oregano
1 clove garlic (minced)
2 cups mixed salad greens
fresh pepper

In a small dish, make dressing by combining red wine vinegar, balsamic, olive oil, oregano, garlic and freshly cracked pepper.  In a medium bowl, combine ingredients tuna through shallot and mix together with a fork, breaking up the tuna.  Pour dressing over tuna mixture and let sit for 10 minutes to marinate (if you have the patients); toss with greens and serve.