Author Topic: Olive Oil Cured Tuna Salad  (Read 51 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,541
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Olive Oil Cured Tuna Salad
« on: June 13, 2017, 07:52:03 PM »
Olive Oil Cured Tuna Salad

1 1/2 cups fresh garden peas or thawed frozen peas
1/2 pound baby fingerling potatoes
1/2 cup oil cured tomatoes, chopped, oil reserved*
Pinch salt
4 to 6 cups chopped romaine lettuce
4 cans (6 or 7 ounces each) tuna packed in water OR oil, drained
1/2 to 3/4 cup grilled lemon oil vinaigrette (recipe below)
3/4 cup chopped basil leaves
3/4 cup kalamata olives, pitted

*Oil-cured tomatoes are simply sun-dried tomatoes packed in oil.

Pour boiling water over raw peas.  Let sit for a few seconds and drain.  Rinse with cold water.  If using thawed peas, they are already blanched.

Wash the potatoes and add them, skin on, to a pot of cold salted water (about 1 1/2 Tablespoons of salt to 2 quarts water).  Bring to a boil over medium high heat, and cook until tender.  Remove from heat and cool. When cool to the touch, slice in 1/4-inch circles.,

Toss the sliced potatoes with the oil cured tomatoes, some of the reserved tomato oil from the jar, and a pinch of salt to taste.

For each serving, toss in a salad bowl 1 cup chopped romaine lettuce, 4 ounces tuna, 2 Tablespoons vinaigrette, 1/2 cup potato and tomato mixture, 2 Tablespoons of chopped basil leaves, 2 Tablespoons olives, and 1/4 cup peas.  Toss well and serve.  Makes 4 to 6 servings.

GRILLED LEMON OLIVE OIL VINAIGRETTE:

4 lemons
2 Tablespoons white balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon sugar
5 Basil leaves, chopped
2 garlic cloves, peeled
1 Tablespoon roughly chopped shallot or yellow onion
1 1/2 cups olive oil
Salt and pepper to taste

Cut the lemons in half. Grill them for the smoky flavor; and grill brings out the juice.  If you grill the lemons, put them on the grill cut side down.  If you are doing this indoors, turn on your broiler, arrange the lemons on a broiler pan with the cut side up, and broil until golden brown.  Either way, it goes quickly.  After grilling, squeeze out as much of the juice as possible.

In a blender or food processor, combine the white balsamic vinegar, mustard, sugar, basil leaves, garlic, and shallot.  With the machine running, slowly add the olive oil until the mixture is a creamy consistency.  Add salt and pepper to taste.  Refrigerate until needed.  Makes about 2 cups.
« Last Edit: June 13, 2017, 07:54:43 PM by Olga Drozd »