Minestrone (ancora) with Mediterranean Tuna Salad

Wednesday November 14

As we mentioned below, there was enough leftover minestrone from a couple of days ago for two more bowls. That's a very light dinner, however, so we fleshed it out with a salad.

There's still a profusion of lovely young lettuces in the garden (!), and some saved and sill-ripened garden tomatoes (even a Purple Cherokee or two). That and some slices of red onion, marinated artichoke hearts, a few black olives, and a can of oil-packed tuna, when tossed with good oil and sherry vinegar, produces the kind of tuna salad I first encountered as a light lunch in Spain. With soup, it's a dinner.