Wednesday, June 9, 2010

Mediterrean Tuna Salad

 Summer salad anyone? Hope you enjoy another one of my creations and give it a try.

mixed spring salad
olive oil
red balsamic vinegar
1small shallot, finely chopped
1/2 teaspoon sugar
2 tablespoons white balsamic vinegar or white wine
1  can 7 ounce  Albacore solid white tuna
1 Roma tomato,seeded and diced
1 tablespoon Italian parsley, chopped
1 tablespoon capers, chopped
6 black kalamata black olives, pitted and chopped
2 tablespoons mayonnaise
2 tablespoons extra virgin olive oil

In a small bowl or ramekin, add the finely chopped shallot and cover with white wine vinegar and 1/2 teaspoon of sugar. Set aside and let marinate while preparing the tuna.
Drain the tuna removing any excess water.  In a bowl, add the tuna and with a fork; break into bite size pieces. Add the remaining ingredients and mix well.  Serve on a bed of mixed salad,tossed with olive oil and red balsamic vinaigrette. The ratio for the vinaigrette is1part vinegar to 3 parts oil. Garnish with whole kalamata olives and  parsley. Serves 2 as a main course

1 comment:

  1. Congratulations, on having your Tuna Salad make it as pic of the week on Food Network. It really does look spectacular and delcious.