Tuna Antipasto Salad

This is a twist on the classic Italian Antipasto Salad.  We do a lot of twisting around here, and subbing and switcheroos...that's how we roll at my place.  Meat rarely graces our stove on weekdays, so meat alternatives are super important to us.  For this swap-out, tuna makes an appearance and does a pretty good job standing in for salami.  The rest of the ingredients are pretty standard...artichokes, bocconcini, olives and a red wine vinaigrette.  I like to bring this to work for lunch.  The salad is filling, with diverse flavours, and if I close my eyes and pretend my water is a glass of red wine, I am transported to Italy for an hour.

Tuna Antipasto Salad

Origin: Impeccable Taste, Jaime

Notes:  This recipe can be easily modified to suit your taste.  Don't hesitate to take something out or add something in.  You can really add anything you might find on an Italian antipasto plate, try sun dried tomatoes, red onion slices or roasted red peppers.  Olive haters can remove them no problem.  The flavours in this salad are quite intense, it's best served with some good bread or over a bed of salad greens.


Ingredients:

Salad
1 container bocconcini mozarella, each ball sliced into 4 pieces
2 tablespoons green olive tapenade
1 cup mixed pickled vegetables (carrots, cauliflower etc. sometimes called giardiniera), chopped into bite sized pieces, plus 1/4 cup brine liquid
1 can chickpeas, drained and rinsed
2 cans tuna packed in olive oil, drained
4 marinated artichoke hearts, cut in half, each half cut into 3 or 4
1 cup grape or cherry tomatoes, quartered
1/4 cup sliced green olives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Red Wine Vinaigrette
1/4 red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
salt and pepper
1/3 cup olive oil

Combine bocconcini, green olive tapenade and 1/4 cup giardiniera brine liquid in a small bowl, season with salt and pepper.  Let the cheese marinate while you prep the rest of your items.

To make the vinaigrette, combine red wine vinegar, garlic and oregano in a small bowl, season with salt and pepper.  Slowly add olive oil whisking constantly to emulsify.

Combine, giardiniera vegetables, chickpeas, tuna, artichokes, tomatoes, olives, cheese and fresh herbs.  Pour dressing over vegetables and toss to coat.  Serve with some good crusty bread or over a bed of lettuce.

Serves at least 4.