I’ve had a love affair with seafood for almost 30 years. I’ll eat pretty much anything that comes from the ocean. I just love it. I always have canned seafood in the pantry: sardines, tuna, salmon, calamari, mussels are just a few of the staples. On the rare occasion that I find a different kind, I scoop that up too.
On this particular day, I was modifying a Laura Vitale recipe when I realized that I could mix my can of calamari in tomato sauce (that my husband would not even try on it’s own) with a can of tuna, foregoing any mayo and therefore lowering the fat of the dish.
Guess what, he tried it, and loved it. I have converted yet another to the side of the seafood. Buah hahaha….
Anyway, I really enjoyed putting green beans and eggplant in this salad – it added an extra element of depth and nutrition and made the salad that much more hearty.
There’s really no recipe necessary. Just add what you have. You don’t have to include the veggies that I did. Also, if you have canned or frozen green beans you can use those instead of the fresh ones that I used. The world is your oyster!