Greek-Style Tuna Salad with Citrus Dressing   From Every Day with Rachael Ray November-December 2005 FOUR SERVINGS Prep Time: 25 min Grated zest and juice of 1 lemon 1 garlic clove, chopped 1 teaspoon coarse salt Freshly ground pepper 1/2 cup extra-virgin olive oil 1 pint grape or cherry tomatoes, halved 1 cup pitted Calamata olives 1 red onion, halved and thinly sliced One 10-ounce bag mixed salad greens, such as Mediterranean or European mix Two 6-ounce cans olive oil-packed solid light tuna, drained and flaked 1. Put the lemon zest and juice into a screw-top jar. Press the garlic and salt together with the side of a knife until the garlic is mashed; scrape it into the jar. Add pepper to taste and the olive oil. Screw on the lid and shake well until blended. 2. Put the tomatoes, olives and onion in a large salad bowl. Shake the dressing again and stir about half into the salad. Add the greens and toss. Gently stir in the tuna, then taste the salad and add a bit more dressing if needed. Sunday: Macaroni and Cheese with Chiles Monday: Ginger Salmon with Garlicky Butter Beans and Spinach Tuesday: Overstuffed Chicken Pita with Mushrooms and Wilted Arugula Wednesday: Grainy Mustard Steaks with Sweet Potatoes Thursday: Greek-Style Tuna Salad with Citrus Dressing Friday: Mango-Raspberry Parfaits Saturday: BLTs with Avocado and Spicy Mayo Your Shopping List

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