Let the produce speak to you. Do as little as you can to interfere with the farm fresh picks, and almost always, the results are simple, flavorful and stunning to behold. I had literally 15 minutes to prep and eat a quick lunch after taking photos of the Malipayon Farms goodies that arrived, so I put a small pot of water to boil, cleaned up some green beans, and blanched them for a couple of minutes and placed them under cold tap water to stop the cooking. Dry those on paper towels and add to a mixing bowl. Add two handfuls of mini-cherry tomatoes, a handful or two of small mexican cucumbers and two large chunks of superb tuna, in this case, bottled tuna from Spain. The pieces of tuna were the size of your thumb and forefinger combined, and utterly luxurious.
I made a simple dressing with red wine vinegar, grainy mustard, olive oil and added chopped italian parsley, fennel fronds and basil and mixed this all up. Season with salt and pepper and sit down to eat. I have been reducing my carbohydrate and salt intake lately otherwise some boiled new potatoes and a few olives would have been nice as well. Some lettuce greens would have bulked this up a bit as well. So easy to make, and if you are a fan of canned or bottled tuna, this quick salad may be right up your alley. The best canned or bottled tuna you can afford makes this dish particularly special. :)