Some of the best canned tuna in the world comes from Southern Italy - so good tuna, it would be a sin, with mayonnaise as if you were to mix with regular canned tuna. This Sicilian style tuna salad recipe based on the quality of canned albacore tuna, lemon, capers and green olives. Add pistachios, an unexpected crisis. Want to make it even better? Boil fresh albacore in olive oil to make the confit of tuna.
Preparation time: 15 minutes
Total time: 15 minutes
Ingredients:
- £ 1 high quality canned tuna or tuna confit house
- 20 pitted green olives and Sicilian, chopped
- 2 onions or chives
- 2 T. capers (rinse if preserved in salt)
- 4 T. finely chopped fennel stalks
- Q1. finely chopped fresh oregano
- Q1. fresh parsley, finely chopped
- Add olive oil 1/4 cup high-quality oil confit or left
- Half a cup of pistachios
- Juice of one lemon
- Salt and freshly ground black pepper
Preparation:
Flake the tuna into pieces - canned tuna in most typical, but small enough to eat in one bite. Try a piece; Put salt? If this is the case, add some. Think, olives and capers are salty it.
In a large bowl all ingredients except salt and lemon. Check again for salt and add if needed.
Salad without loss of quality stored in this way for one or two days in the refrigerator. If you want to serve, press the lemon juice on the part of each person and allow it to stand at room temperature for 15-20 minutes.
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