My mom is a very talented cook and gardener. She is also my new guest blogger! Please welcome Debbie Aidinis as she contributes her first post, her amazing tuna salad recipe. –Amy
This is a great summer dish that can be a light main course on a very hot day or to start as an antipasto or appetizer. I am not one who measures the ingredients. If I follow a recipe, I will only do so at first and then make changes after I’ve made the dish a few times.
This Tuna Salad is a recipe I decided to try one night after having a similar dish at a restaurant. It is a lot like a scungili salad or a combination seafood salad. You can definitely substitute another seafood for the tuna.
You will need:
2 cans of Solid White Albacore prime fillet in water or Tonno, which is an Italian tuna
3 stalks celery, chopped
1 small onion, chopped (optional)
½ to ¾ cup green olives, pitted and sliced into halves
½ to ¾ cup large black olives, pitted and sliced into halves
1/3 cup 0live oil
Handful of fresh basil
Handful of fresh parsley
2 tablespoons fresh lemon juice
Coarse black pepper, to taste
Salt to taste, optional
Romaine lettuce, for serving
Place the green and black olives and the tuna in the refrigerator until they are cold. Chop the celery and onion, if using, and place into a medium bowl. Slice the olives and add them to the bowl. Drain the tuna and pull it apart, then add this to your bowl as well.
In a food processor, chop the parsley and basil together. In a small bowl, combine the olive oil, parsley/basil mixture, black pepper, and lemon juice. Whisk together thoroughly and add to the tuna mixture. You may need to add a bit more olive oil, just to hold the ingredients together. Combine all ingredients well and season to taste with salt. Place in the refrigerator until chilled through.
For individual portions, place lettuce on each plate and top with tuna salad.