12.29.09: dinner (aka the best tuna salad ever).

This is not a salad for the faint of heart.  This is a Serious Salad, one that requires a willingness to eat quite a bit of fish and vegetables in one sitting, all while allowing your mouth to be assaulted by several textures and flavors in every bite.  When I first spotted this in The Barcelona Cookbook (shocking, I know) I was looking for a light dinner option to serve Michael’s family after our day of walking around the city and noshing at Katz’s, but it was ultimately never made because our lunch there was so late and no one had any appetite.  So we saved it for the next day as a bit of an antidote to the indulgences from the beginning of the week, and much like the other dishes from the cookbook that called for tinned fish, this was extremely flavorful all the while not feeling too heavy.

The key to all of these dishes is getting high-quality canned fish that’s packed in olive oil–in your supermarket this may be in the canned fish section, but I’d also check out the international department in the Spanish and/or Italian sections too.  Unlike many traditional tuna salads that call for bland, packed-in-water albacore that’s then drenched in mayonnaise to mask the fishiness (which is usually unsuccessful anyway), the flavor of the fish is celebrated here and the fat content comes from the avocado, the oil the fish is packed in and just a drizzle of homemade aioli.  As a normally mayo-averse person myself, this substitution is a welcome change.  The final product is also not nearly as “fishy” smelling as its mayo-heavy counterparts, either.

That said, it will fill you up–don’t serve much else with this save for a light soup (I like stracciatella) or a small loaf of bread.  Trust me–you won’t feel deprived.

Spanish-Style Tuna Niçoise Salad

Adapted from The Barcelona Cookbook: A Celebration of Food, Wine, and Life

(affiliate link)

Serves 2 as a light dinner with leftovers, or 4

  • 2 cans Italian or Spanish chunk light tuna in olive oil, drained
  • 2 roasted red peppers, sliced thin
  • 2 scallions, sliced thinly with both green and white parts
  • Leaves only from 6 sprigs of parsley, done in a chiffonade
  • 1 avocado, halved and diced
  • Zest and juice from 1/2 lemon (or one lime, depending on what you have on hand)
  • 4 cups baby arugula, washed, drained and well-dried
  • 2 hard-boiled eggs, chopped (optional)
  • 4-6 Kalamata olives, roughly chopped (optional)
  • Kosher salt and freshly ground black pepper
  • 1/4 homemade aioli (instructions below)

To make the aioli:  in a food processor or blender, add one jumbo egg yolk and 1-2 cloves garlic; start to process/blend and drizzle olive oil into the container until everything combines and is smooth; set aside.

Add tuna to a mixing bowl and flake with a fork, and add peppers, scallions, parsley, eggs, avocado, lemon zest and juice to the bowl–if you can, try to let it sit for an hour in the refrigerator to let the flavors meld. Arrange on a platter that has been lined with the arugula, garnish with the olives and a drizzle of the aioli and serve.

Note:  we served this family-style because it was easier, but if you’d like something a little more dignified, follow the original recipe’s serving instructions of using a 4-inch ring mold to form a pretty serving on separate plates that have been festooned with the arugula.

Advertisements
9 comments
  1. YUM! I am addicted to the Ortiz Bonito tuna–I order it from Zingerman’s in Ann Arbor, Michigan. So good! Love the inclusion of avocado!

    • I love you, because I am totally going to look for this now.

  2. Wow, this looks awesome! And it seems like everyone’s craving tuna today – this is the third recipe calling for it that i’ve seen posted today, not including my own dinner involving it! haha

  3. looks delicious and can’t wait to try it. thank you!

  4. Dhale said:

    I recently discovered two cans of tuna hiding in the back corner of our pantry and this recipe is their destiny! Puhahahah!

  5. biz319 said:

    I wish I liked tuna – it looks amazing! But my husband does – this may need to be a Friday lenten meal for him – thanks! 😀

  6. sena said:

    Dear Friends,

    Thank you Friend for this lovely description. Oh, very delicius, make me want to eat. He..he..he…I hope that I always visit your blog and get your information.Bay the way how about the opinion about islam at your place. Is islam descripted as violence religion? Visit my sit : http://www.islam-waylife.blogspot.com. Here I will explain to you about it clearly. I hope my explanation has useful to all.

    Thank’s a lot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s