Tuna Salad
Ingredients:
Two 6-ounce cans white meat tuna packed in water, drained 2 tablespoons minced celery 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1 teaspoon minced flat-leaf parsley 1/3 cup prepared mayonnaise 1 tablespoon whole-grain mustard Freshly ground black pepper Freshly squeezed lemon juice (optional) In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. Sushi Sandwiches
3 pieces of whole wheat sandwich bread
1 can of tuna 1 teaspoon capers, chopped 1 tablespoon mayonnaise (plus more for spreading on the bread) 1/2 teaspoon dijon mustard 1 cucumber, cut into long, thin sticks 1 carrot, grated Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin. Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine. Place the long side of the rolled out bread closest to you. Spread a thin layer of mayonnaise on each slice of rolled out bread. Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise. On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way). Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll). Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture. Pan Bagnat Sandwich with Tuna, Anchovies and Parsley
1 crusty baguette, ends trimmed off
Olive oil (for drizzling) 1 garlic clove, smashed 4 jarred anchovy fillets 1/4 cup thinly sliced onion 1 tablespoon red wine vinegar 1/4 teaspoon salt, plus more 1/4 teaspoon freshly ground black pepper, plus more 1 (6-ounce) jar tuna fillets in olive oil, drained, flaked 1/4 cup fresh parsley leaves 2hard-boiled eggs, peeled, sliced 1tablespoons pitted and halved Nicoise olives 1 medium ripe tomato, cored, thinly sliced Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette. Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives. Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve |
Chopped Salad with Tuna
Ingredients:
2 tablespoons white-wine vinegar Salt and pepper 1/4 cup olive oil 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces 1 can (15 1/2 ounces) chickpeas, drained and rinsed 1 can (6 ounces) tuna in oil, drained and flaked 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered 1/2 red onion, cut into 1/4-inch pieces 2 cups fresh curly parsley, coarsely chopped Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify. Add the remaining ingredients to the bowl, and toss well to combine. Tuna Ceviche
2 tbsp minced red onion
1 to 1 1/2 limes kosher salt and freshly ground black pepper, as needed 1 tsp olive oil 1 (7 oz) can chunk tuna packed in water, (5.1 oz drained) 1 medium seeded plum tomato, finely diced 2 tbsp chopped cilantro 1 jalapeño, minced (keep seeds for spicy) or you can use pickled 3 drops Tabasco sauce (optional) 2 oz sliced avocado (1/2 medium hass) In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil. Mix in the chopped cilantro, jalapeño, drained tuna, Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve. Nicoise Salad
For the dressing:
1/4 cup champagne vinegar 1/2 teaspoon Dijon mustard Kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, or chives For the salad: 8 ounces Yukon Gold potatoes (about 2 medium) Kosher salt 6 ounces green beans, ends trimmed, cut into 2-inch pieces Freshly ground black pepper 4 large eggs, hard-boiled and peeled 6 to 8 ounces good-quality oil-packed tuna, drained and broken into large chunks 8 ounces ripe tomatoes, sliced into 3/4-inch wedges 10 ounces Bibb or butter lettuce (about 1 head), washed, dried, and torn into bite-sized pieces 8 anchovy fillets, rinsed and patted dry 1/4 cup black olives, such as niçoise or kalamata |