FOOD BLOG WEEK: PINCH MY SALT'S HERBED TUNA SALAD WITH FETA AND PINE NUTS

The Internet is positively boiling over with gorgeous, expertly done food blogs — like Pinch My Salt. It originates from a cook named Nicole in San Diego. Here's one of her many tempting recipes:

INGREDIENTS

6 oz. can of tuna, drained

¼ cup plain, thick yogurt *

1 tablespoon mayonnaise

¼ cup crumbled feta cheese

1 tablespoon chopped fresh parsley

1 tablespoon snipped fresh chives

1 to 2 tablespoons toasted pine nuts **

A squeeze of fresh lemon juice

Fresh ground black pepper

4 small to medium leaves of romaine lettuce

DIRECTIONS

In a medium bowl, stir together all the ingredients with a fork.

Spoon salad into the middle of the lettuce leaves, garnish with extra chopped herbs if desired.

* If your yogurt is runny, line a strainer with cheesecloth, pour in one cup of yogurt and let drain over a bowl for half an hour or so. Measure out ¼ cup of the thickened yogurt and proceed with recipe.

** Toast pine nuts in a small, dry skillet over medium heat. Shake the pan frequently and don't leave them unattended, they will toast very quickly! When they start to turn a golden brown, remove nuts to a small bowl and let cool.