Sunday, January 10, 2016

Tuna Salad with Nicoise Flavors

I was craving Tuna today and I wanted to make a salad that wasn’t creamy. I’ve been off Mayo lately, so I decided to transform one of my favorite Summer time foods – Nicoise Salad into a Tuna Salad with all the ingredients mixed in. Now, this recipe may very well offend purists, but I absolutely loved it!  I mixed a can of Tuna with the traditional ingredients – pieces of boiled Potato and a Medium Boiled Egg, a chopped Tomato, some diced cooked Green Beans and some Capers and a very few black olives I had in the fridge. I dressed the salad with a Vinaigrette that included anchovies and it was so delicious! I lined the serving bowl with lettuce and served it with Rice Crackers. It was the perfect Sunday lunch and brought me back to the Mediterranean with each bite. This recipe can easily be doubled or tripled and I think it makes a wonderful spread with Crackers or Bruschetta and perfect for a party.

Tuna Salad with Nicoise Flavors

1 5 oz can Tuna (preferably packed in Olive Oil) drained
1 medium Yukon Gold Potato*, washed with peel left on
1/3 cup chopped Green Beans*
1 Roma Tomato, cut into small pieces
2 Tablespoons Capers
1 Egg*
2 Tablespoons Chopped Shallot or Red Onion
2 Tablespoons White Wine, Champagne Vinegar or White Balsamic
1 or 2 Anchovy Filets, mashed
1/3 cup Olive Oil
½ teaspoon flaky Sea Salt
1 scant teaspoon Dijon Mustard
Sprinkling of Black Pepper

Optional:  2 Tablespoons of pitted black olives cut into small pieces and/or
A sprinkling of fresh Tarragon or Basil Leaves

In a saucepan, cover the potato with water and bring to a boil. Cook until the potato is tender, about 25 – 30 minutes. Remove and cool and carefully put the egg and green beans into the water. Cook for 9 minutes, drain and add cold water into the pot to cool down the green beans and egg.

In a small bowl, put the Shallot, Vinegar, Olive Oil, Anchovy and Dijon Mustard.  Stir to mix thoroughly and reserve.

Peel the Potato and cut into a small dice. Then peel the Egg and cut into small pieces. Then cut the Green Beans into small pieces. Place all in a serving bowl. Add in the Tuna, the Tomatoes, the Capers and the Olives. Drizzle the Vinaigrette over the top and stir gently to combine. Sprinkle with the Sea Salt and fresh ground Pepper. Serve in a bowl lined with lettuce and Crackers or Bruschetta on the side.

*Note: This is a great dish for using up leftover Potatoes and Green Beans or Hardboiled Eggs.

Five Element Analysis

Tuna belongs to the Water Element and the Anchovies and Egg add even more. The Vinegar, Olive Oil and Capers contribute the Wood Element. Tomatoes make sure that the Fire Element is present and the lettuce too if you eat it at the end.The Earth Element is represented by the Green Beans and Potatoes. The Dijon Mustard and herbs bring in the Metal Element.  This then is a perfectly balanced Five Element dish without even adding the crackers!

No comments:

Post a Comment