AuthorMatt MackenDifficultyBeginnerHeather and I were visiting Corsica a few years ago, okay it was 8 years ago. But it feels like just a few years ago. It was a beautiful day for a hangover and after walking in the sun for three hours, we stumbled into a small cafe for something to take the sting off of the previous days fun. I am not sure the bar was open, but Simona let us in. Served us a glass of Vermentino and taught us her recipe for tuna salad. She made a little larger batch than this recipe, which serves two. After the first glass took away the pain, the second glass was the perfect accompaniment for Simona's fresca fresca tuna salad...
You can cook fresh tuna and add extra oil, but we prefer rod caught tuna from Rio Mare and have made the recipe with whatever tuna is on sale. It is good all year, but on particularly hot summer days, this recipe is perfect.
I have been thinking of adding a little Dijon mustard to this recipe. Folding it in with the tuna. I think it would be a nice addition for a lovely fall day.
This recipe can be prepared two ways and is infinitely adaptable to what is in your fridge. You can choose to make it to serve over crostini as a snack or over mixed greens as a salad. You want to choose your delivery method now as it determines your dice on the veggies. For crostini a fine dice is better. For salad, a coarser dice is better.
Dice the vegetables all about the same size. Leave the tomatoes slightly larger if you prefer. If you want, reserve some of the green of the onion as a garnish. Add the dice mixture to a medium bowl.
Drizzle a little olive oil over the veggies and toss to coat. Sprinkle with a small amount of salt and pepper and toss again.
Add the tuna and the oil from the cans to the bowl. At the same time add the celery seed. In Italy they say QB which stands for quanto basta. It translates to how much is needed, but in this case, "to taste". Using a spatula/wooden spoon/whatever fold the tuna and celery seed into the diced vegetables. After a couple of spins, taste and adjust for salt, pepper, celery seed and oil.
Plate over greens or in a bowl with crostini on the side, or prepare the individual crostini for a more elevated dish. Top with the reserved green onion.
Buon appetito
Ingredients
Directions
This recipe can be prepared two ways and is infinitely adaptable to what is in your fridge. You can choose to make it to serve over crostini as a snack or over mixed greens as a salad. You want to choose your delivery method now as it determines your dice on the veggies. For crostini a fine dice is better. For salad, a coarser dice is better.
Dice the vegetables all about the same size. Leave the tomatoes slightly larger if you prefer. If you want, reserve some of the green of the onion as a garnish. Add the dice mixture to a medium bowl.
Drizzle a little olive oil over the veggies and toss to coat. Sprinkle with a small amount of salt and pepper and toss again.
Add the tuna and the oil from the cans to the bowl. At the same time add the celery seed. In Italy they say QB which stands for quanto basta. It translates to how much is needed, but in this case, "to taste". Using a spatula/wooden spoon/whatever fold the tuna and celery seed into the diced vegetables. After a couple of spins, taste and adjust for salt, pepper, celery seed and oil.
Plate over greens or in a bowl with crostini on the side, or prepare the individual crostini for a more elevated dish. Top with the reserved green onion.
Buon appetito