D made this one, so I had to get his take on this dish as a recipe. As an eater, I loved it. He remembered that we’d made this one before with water-packed tuna and added our own olive oil. He said that was better than reserving the oil from oil-packed tuna. I would agree with him. Oil-packed tuna is kind of weird. It spread out all over the salad instead of staying in chunks. The texture is a little mealier. But here’s the really important point: there’s no tuna water to give the cats. I’m surprised they let D live. Seriously. I cannot imagine what he went through opening two cans of tuna, draining them, releasing the tuna aroma into the air, and listening to the incessant meow of two housecats who are. not. having. it. Sorry, D. So we highly recommend water-packed tuna, especially for cat owners. This also lets you use your own favorite olive oil instead of whatever the tuna people use. We were also out of red wine vinegar. Well, that’s not entirely fair. We were out of it on purpose. I’ve been trying to use up all of the random ingredients in the fridge, freezer, and pantry. To that end, I used up the red wine vinegar about a month ago and haven’t bought more. D used balsamic instead. It was good, but it was better with red wine vinegar. So it’s time to replace the red wine vinegar. Fair enough. One substitution was very successful. D used up the last of the black Moroccan olives that we purchased for who knows what recipe. I’m telling you, getting these random things out of the fridge feels very good.
Upshot: Even with the slight problems with substitutions, this is a good recipe. It was a very nice, hearty meal.