Friday, August 10, 2007

Fresh take on Tuna Salad

I made this earlier this week and it was really good, much better than I thought it would be. Recipe comes from Food and Wine. I splurged and bought italian canned tuna, preserved in oil, and I highly recommend doing the same. I can't imagine this being as good with the regular watery kind. I stuffed the finished product into a wholewheat pita, with a small salad for dinner. All I needed was a glass of white wine!! For you Weightwatchers folks, this comes out to about 5 points per cup. I THINK!

Tuna Salad with Fennel, Cucumber and Tarragon

1 small shallot, finely chopped
1/4 cup white wine vinegar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons sugar
1 tablespoon chopped tarragon
1 small fennel bulb—cored and cut into 1/4-inch dice
1/2 English cucumber—peeled, seeded and diced
Two 6-ounce cans olive oil–packed tuna, drained
Kosher salt and freshly ground pepper
Lettuce leaves or pita bread, for serving

In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add the fennel and cucumber and toss. Let stand for 5 minutes.
Add the tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.



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