Rustic Tuna Salad with Artichokes on Gorgonzola Garlic Bread

Tuna Salad Ingredients

Serving size: About 3-4 cups

2 cans of tuna in water

15 grape tomatoes halved

1.5 TBSP minced garlic

1/4 cup chopped red onion

1/2 cup celery

1/2 cup shredded cheddar cheese

1 artichoke heart chopped (or four quarter pieces if you buy the pre-cut jarred artichokes)

1 TBSP capers (if they are larger capers, cut them in half)

1/2 cup Hellman's Creamy Balsamic mayo

Dill, Parsley, Oregano, Salt, and Pepper (use however much you desire - I used about a teaspoon of Dill, Parsley, and Oregano and a small amount of salt and pepper)

Directions for the Tuna Salad

1.  Combine all ingredients in a medium sized bowl and mix together well.  

2.  Spread mixture onto slices of bread to make a sandwich or to eat open-faced.  I spread the tuna salad on Gorgonzola Garlic bread.  I got the recipe for this bread at Thibeault's Table ( http://www.thibeaultstable.com/2011/02/italian-garlic-bread-with-gorgonzola.html ).  The only difference is that I used a larger loaf so that I would have larger bread slices.  The combination of tuna salad and a hint of Gorgonzola was incredible and very rich!

Rustic Caprese Salad

Ever since I traveled to Italy and had a caprese salad in a restaurant in Florence, I have loved the fresh tomato, mozzarella, and basil combo.  Below is a recipe for my version of the caprese salad.  I hope you enjoy!

Ingredients

Serving size: 1 caprese salad

1 sliced vine ripe tomato

2-3 slices of mozzarella cheese

1 TBSP minced garlic (I used jarred garlic)

3 whole wheat toasted english muffin halves

Fresh basil leaves

Olive oil

Balsamic vinegar 

Directions

1.  Toast your english muffin halves and slice your tomato horizontally into about 5-6 slices.

2.  Cut or tear the mozzarella slices into fourths

3. Layer the tomato slices, mozzarella, and toasted english muffin halves as shown in the pictures

4.  Take a basting brush and dip it into the jar of minced garlic.  Spread the minced garlic all over the tomato, mozzarella, and muffin halves.  You may also garnish the sides of the plate with a little minced garlic if you would like.  If you used fresh garlic, sprinkle it all over the tomato, mozzarella, and muffin halves. 

5.  Tear apart the fresh basil leaves into smaller pieces and sprinkle on top of the salad.

6.  Put a few splatters of the olive oil on the plate next to the salad.

7.  Pour desirable amount of balsamic vinegar on the salad and on the sides.  ENJOY!