Subject: "Elegant" Tuna Salad
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 12 2001 - 16:33:32 EDT
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F O O D F U N N Y
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Reader Rick Burke sends us "a food funny with a twist":
Algea saw a bear.
The bear saw Algea.
The bear had a bulge.
The bulge was Algea.
- Red Skelton
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T O D A Y ' S R E C I P E
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I used the word "elegant" in the title of today's recipe to
distinguish it from the sticky pasty stuff that is usually spread
between two slices of bread. This is actually closer kin to the
classic Salad Nicoise of southern France, so don't be afraid to spend
a few extra cents on the very best canned tuna.
"Elegant" Tuna Salad
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers, chopped
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) chopped fresh tarragon
Salt and freshly ground pepper to taste
2 cans (7 oz, 195 g each) solid white albacore
tuna packed in oil, drained
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar or lemon juice
1/2 tsp (2 ml) Dijon-style mustard
Lettuce leaves
Cherry tomatoes
Brine cured olives, such as Kalamata or Nicoise
1/4 cup (60 ml) sliced almonds
Combine the mayonnaise, capers, lemon juice, tarragon, salt, and
pepper in a mixing bowl. Gently toss the tuna in the mixture, trying
to keep the chunks of meat from breaking up. Set aside. Whisk
together the olive oil, vinegar, mustard, salt, and pepper and toss
the lettuce and tomatoes in the dressing. Place the lettuce and
tomatoes on a platter or individual serving plates. Add the tuna
mixture to the center of the plates. Arrange the olives around the
tuna, and top the tuna with the almonds. Serves 4 to 6.
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