Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 pound oil poached tuna Classic American 2 Tablespoons each mayonnaise and finely chopped celery, 2 teaspoons prepared mustard Optional—onion, fresh dill, sweet OR dill pickle relish, grated apple Italian 1/4 cup each finely chopped fennel, celery, artichoke, red pepper, red onion, fresh basil Optional—roasted garlic, oil-cured olives, capers French 1/4 cup each finely chopped boiled potato, green beans, nicoise olives, tomatoes Optional—hard-boiled egg, capers, anchovies Mexican 1/4 cup each finely chopped tomato (seeded), avocado, green onion, roasted poblano Optional—sliced green olives, Mexican crumbling cheese, cilantro Vinaigrette for Italian, French and Mexican—1/4 cup olive oil, juice and zest of one lemon, 2 Tablespoons vinegar, 1 Tablespoon roasted garlic, 1 teaspoon Dijon mustard, salt and pepper DIRECTIONS Break tuna into small pieces as desired. Mix with chosen ingredients. Serve immediately or cover and chill salad before serving. Refrigerate leftovers and eat within a day or two. Copyright © 2014 Stefanie Samara Hamblen |
