I always have a can of tuna lying around for when I just can’t be bothered to cook a real meal. Last week, I was also surrounded by a bunch of random ingredients from other recipes I was testing, so it was a good for one of my signature kitchen sink salads (where I throw together a meal salad using everything but the kitchen sink).
This salad was made with:
- Bed of arugula
- Can of tuna fish
- Half an avocado
- One chopped tomato
- Half a roasted red pepper
- Dressing of olive oil, dijon mustard, champagne vinegar, and salt
This was actually one of my simpler kitchen sink salads, but I loved it. I never think of putting roasted red pepper in salad, but with such strong flavors of tuna and arugula, it was a great addition. This salad is definitely one I’ll remake in the future.