Friday, May 13, 2011

Crunchy Lunch: Cucumber and Celery Salad with Tuna

Spent a lovely evening on the deck last night. Watching the birds at the feeder. Nursing a mojito (or two). And perusing the latest edition of Martha Stewart's Everyday Food. (Which is now in serious competition with long-time fave Food and Wine as my most inspiring foodie read.)

Along the way, I ran across this recipe. As dinner was cooking, I whipped a batch for lunch today. I made a few adaptations, but it was quite yummy (interestingly sweet/sour...and the poppy seeds are a nice twist) and quite healthy. Try it and see what you think.

(Note: Serve immediately after you toss together for best results. Mine was a bit time, I'll store the dressing separately and stir it in right before lunch.)

Cucumber and Celery Salad with Tuna
Adapted from Everyday Food.
Makes four servings.

1 teaspoon poppy seeds
5 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (or sesame oil if you have it)
Pinch of ground red pepper flakes
2 cucumbers, quartered lengthwise and cut into 1/4 inch slices
3 celery stalks, cut into 1/4 inch pieces
2 cans (5 ounces each) solid white tuna packed in water, drained and flaked
Kosher salt and fresh ground pepper to taste

In a medium bowl, stir together poppy seeds, vinegar, sugar, oil, and red pepper flakes. (Feel free to adjust ratios to your taste to make sweeter, more sour, or spicier.)Add cucumber, celery and tuna. Season to taste with salt and pepper. Toss well to coat.

Serve immediately.

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