Nov 13, 2008

Tuna Deluxe

I’m usually pretty laid back when it comes to food. As long as I can’t still perform CPR on it or have it look back at me from my plate (really not a sushi girl here) I’ll eat almost anything. However, I’m a very picky eater when it comes to salads.

When it comes to egg salad, I usually stick to my own recipe. I’m even worse when it comes to tuna salad. I love it though, spooned on a warm, toasty ciabatta! There’s no better lunch than that.

This is the tuna salad that works for me. Got the recipe from a friend and tweaked it a little. I really like this combination of flavors even though it’s slightly unorthodox. Lots of different things going on in this one, but everything comes together beautifully making it a pretty interesting salad to eat.

Disclaimer: if you don’t like onions, you might want to skip this recipe!

Ingredients:

1 can tuna
1 spring onion
red onion
green olives
dried basil
cucumber
lemon
garlic

Dressing:

1 tbsp oil
2 tbsp mayonnaise
1 tsp coarse mustard
salt pepper
pepper

Directions:

Best purchase ever – cheap glass bowls in all imaginable sizes. Grab one and grab your measuring spoons.

How I adore my measuring spoons. I’m not entirely sure how, why and where it all started, but I literally became addicted to measuring spoons ever since I started volume cooking. Always looking out for new spoons. Homage to my measuring spoons!

Sorry ’bout that. Had to get it out of my system!

Back to the bowls. Pour in 1 tbsp olive oil and top that with 2 tbsp mayonnaise (I’m actually using a diet version here). Also add a tsp coarse mustard, a good pinch of salt and pepper and whisk until you have a smooth, creamy dressing.

Slice a small piece of red onion. Depending on how much you like it, you can up or tone down the quantity. I went for roughly 1/4 of a small onion.

Finely chop a spring onion. Or are they called scallions?

Grab a small handful of olives (8 to 10). I’ve used the ones stuffed with pimento but that was mainly for color, it doesn’t have that much flavor, I think. Finely slice them.

Rocket science! Open up a can of tuna, drain it and put it in a bowl. Now don’t mash everything up, keep a little texture in there.

Now add all your chopped ingredients and put in a really good pinch of dried basil as well. I’ve used close to 1/2 tsp. I was surprised to find how well basil works with tuna.

Spoon your dressing on top and carefully fold everything together. Please, please don’t turn it into a liquid substance, it’s just so unappealing. I know fish has to swim, but does it have to be in dressing? Show it some respect, just grab a glass of white wine! :)

Squeeze in a little fresh lemon juice.

I prefer eating tuna salad on warm ciabatta. As soon as it comes out of the oven I slice it, grab a garlic clove, cut it in half and rub both sides of the ciabatta with the clove. This will give the bread a light garlic flavor. Just enough to make a difference but not enough to be an overtone.

My tuna sandwich always has cucumber in it, the combination is really great. I’m sure you can do this with lettuce as well, but I’ve eaten so many tuna salads on cucumber slices as a low carber that those two are now simply inextricably connected to each other. Just place some thin slices on your bread and spoon the tuna salad on top. I like to finish it with a few thin cucumber match sticks on top.

Now this is a very, very rich ciabatta with quite a bit of filling. You might want to consider sharing it with someone :)