Currently viewing the tag: "tuna"
This is a riff on a classic of Italian cuisine, only it has kale in it, because, y’know, it’s kale, and besides being good for you, it tastes good raw. As long as it is fairly tender and young. I find that crumpling kale leaves seems to result in a reaction that makes the leaves sweeter, so be vigorous while prepping the kale here. This is a salad that can be done quickly, especially if you are practiced at stripping the stems out of kale with your fingers, and your favas are already done or you skip them.
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Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.
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Tagged with: basil • bell peppers • cucumbers • fish • kale • lacinato kale • oregano • quickles • salad • scotch kale • tomatoes • tuna
This is a twist of another tuna salad recipe, which happens to use the more familiar red globe radishes. Here, black radish fills in for celery and adds a bit of contrast with its mild horseradish-like bite. You could use this tuna salad for a straight-up sandwich, but here it is paired with lettuce and tomatoes and slices of baguette for a build-your-own affair.
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