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Entrees
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"Elegant"
Tuna Salad
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers, chopped
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) chopped fresh tarragon
Salt and freshly ground pepper to taste
2 cans (7 oz, 195 g each) solid white albacore
tuna packed in oil, drained
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar or lemon juice
1/2 tsp (2 ml) Dijon-style mustard
Lettuce leaves
Cherry tomatoes
Brine cured olives, such as Kalamata or Nicoise
1/4 cup (60 ml) sliced almonds
Combine the mayonnaise, capers, lemon juice, tarragon, salt,
and
pepper in a mixing bowl. Gently toss the tuna in the mixture,
trying
to keep the chunks of meat from breaking up. Set aside. Whisk
together the olive oil, vinegar, mustard, salt, and pepper and
toss
the lettuce and tomatoes in the dressing. Place the lettuce
and
tomatoes on a platter or individual serving plates. Add the
tuna
mixture to the center of the plates. Arrange the olives around
the
tuna, and top the tuna with the almonds. Serves 4 to 6.
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Recipe submitted by
World Wide
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