Recipe: Tuna and Artichoke Salad with Balsamic Dressing (serves 2-3)

TUNA AND ARTICHOKE SALAD

"In 1983, I visited New York City for the specific purpose of discovering unique food products. I spotted by first bottle of balsamic vinegar, which I smuggled home in my suitcase. Of course now, most pantries include this delightful product. The use of balsamic vinegar in this recipe adds an Italian flourish. And to think I used to believe that the only reason to visit Modena (the birthplace of balsamic vinegar) was to stalk Pavarotti!"

FOR THE DRESSING:
2 teaspoons balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons lemon juice
FOR THE SALAD:
1 (6 ounce) can tuna, drained
1 (14 ounce) can artichoke hearts, drained and each heart cut into 4 pieces
2 green onions, sliced
2 tablespoons pitted black olives, sliced
3 fresh basil leaves
3 sun-dried tomatoes, sliced
Freshly ground black pepper
Lettuce (for accompaniment)

In a medium size bowl, mix together the balsamic vinegar, mayonnaise and lemon juice.

Place all other ingredients in the dressing and toss gently. Add fresh ground pepper to taste.

Arrange mixture on a bed of butter lettuce or chopped romaine lettuce and serve. To make a nice lunch, serve with a hearty multi-grain bread.

Makes 2-3 servings
Source: Tin Fish Gourmet: Great Seafood from Cupboard to Table by Barbara Jo McIntosh