Elegant Tuna Salad

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

Bruno was sitting in his grandmother's kitchen, watching her prepare the
turkey for dinner. "What are you doing?" Bruno asked.

"Oh, I'm just stuffing the turkey," his grandmother replied.

"That's cool!" Bruno said. "Are you going to hang it next to the deer head?"

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                            TODAY'S RECIPE
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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.
Received on Tue May 4 07:16:53 2010