Editor's note: The recipe and introductory text below are from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook by Aliza Green. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.
Ingredients
3/4 cup extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
Tuna Salad
1 red or orange bell pepper, cut into matchsticks
1/2 cup pitted Kalamata olives
Directions
Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.
If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives.
