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Tuna Salad Provencal
Tuna salad usually conjures up visions of canned
tuna, onions and mayonnaise. This salad, featuring
grilled fresh tuna and a host of summer vegetables,
is a far cry from the brown-bag standby.
1 to 1 1/2 pounds fresh tuna, grilled or sauteed,
then cooled
1 1/2 tablespoons olive oil
1 cup (4 1/2 ounces) onion, diced
2 large cloves garlic, peeled and minced
2 1/2 cups (10 ounces) zucchini (one 7-inch-long
zucchini)
1 1/2 cups (6 ounces) summer squash (one 6-inch-long
summer squash)
2 1/2 cups (8 ounces) sliced mushrooms
4 tablespoons capers (use 2 tablespoons when cooking
the vegetables, and reserve 2 tablespoons for
garnish)
2 cups diced tomato (8 ounces)
2 cups (8 ounces) green beans, cut in thirds
salt and pepper to taste
1/4 cup (1 ounce, 8 to 10 large leaves) fresh basil,
shredded
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/2 cup (2 1/4 ounces) black olives (Kalamata or
Greek), pitted and sliced
1/4 cup (1 ounce) Parmesan cheese, shredded
2 to 3 tablespoons lemon juice
Heat the olive oil in a large pan over high heat.
Add the onion, garlic, zucchini, summer squash,
mushrooms, 2 tablespoons capers, and tomato. Cook
for 10 minutes, until the vegetables are tender and
most of the liquid has evaporated. Add the green
beans, cover, and cook for 2 minutes. Remove from
the heat, and add salt and pepper to taste, basil,
thyme, black olives and Parmesan cheese. Transfer
the vegetables to a large plate to cool quickly; you
don't want to overcook the green beans.
Cut the cooked tuna steak into 1/2-inch pieces. Add
it to the cooled vegetables. Sprinkle the salad with
fresh lemon juice and the remaining capers.
Refrigerate until ready to use. Yield: 3 pounds
salad, enough to fill 12 to 14 tortillas or wraps.
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