One of my favorite Cooking Channel shows is Extra Virgin – and not just because I’m a fan of Debi Mazar’s acting work. Mazar and her husband make great, authentic Italine fare that is actually simple enough for just about anyone to replicate. On a recent episode, I watched them make this simple tuna salad and immediately wanted to try it out with a few small tweaks.
I love the addition of fresh basil, balsamic vinegar, cucumber, cherry tomatoes (cut small), and hard boiled egg; all those ingredients get to stay. I removed the celery and red onion because those ingredients just ain’t my style. Finally, I switched out the mayo for greek yogurt and added salt. The small adjustment didn’t change the overall concept of this tuna salad being amazing because it’s made with fresh herbs and veggies. I also made sure I did as instructed and used tuna in olive oil instead of water – that makes a big difference when it comes to Mediterranean flavor. On the show they served the tuna on gorgeous, crusty, grilled Italian bread. That’s a fab option so I’m not going to tell you not to do it. I will say, however, that serving this in a pita pocket is also a great way to go.