September 1, 2011


Mediterranean cooking has been my style of cooking since traveling throughout Southern Spain, France, Italy, Greece and Turkey and the Middle East and Northern Africa.  My cooking has been influenced by Amazing fresh grilled Fish with Rosemary and Lemon I ate in Spain, Falafels and Hummus in Egypt and even the Pigeon Pie in Morocco.  This Tuna Salad can be eaten like a Sandwich on fresh Bread or served over tossed mixed Lettuces and eaten with a fork chilled.  The Lemon Zest and Lemon Juice brighten up canned Oil Packed Tuna with crunchy Celery and Salty Capers to balance the textures.  I use Italian Oil packed Tuna when I can because the flavor does not compare.  The flavors of the Mediterranean are easy to bring home no matter where you live when you are Cooking The Amazing.

Here is the recipe.

2  cans Oil Packed Tuna (5 oz. each) drained
1 T reserved Oil from the Canned Tuna
Zest of 1 Lemon
Juice of 1/2 Lemon
1/4 c  Finely Chopped Celery
1/4 c  Finely Chopped Red Onion
1/4 c  Diced Tomato
1 T  Capers, drained
1/2 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
10  Fresh Basil Leaves,  julieanned

1.  Drain the Oil from 2 cans of Tuna and reserve 1 T.
Place the Tuna in a large bowl.  Add the 1 T of Tuna Oil from the can back to the drained Tuna.  I use Italian Oil packed Tuna which is very flavorful but you can use any store bought Tuna like Starkist brand.  Make sure it is packed in Oil not spring water.  If you haven't tried Italian canned Tuna, you must.  There are several brands in local markets or if you have an Italian specialty store it will be there. 

2.  Zest a Lemon over the top of the drained Tuna.  Be sure to zest only the yellow part and none of the bitter white pithy part. 

3.  Chop the Celery, Red Onion, and Tomato into small dice and place in the bowl.  Add 1 T Capers and the Juice of 1/2 of the Lemon and the Sea Salt and Pepper.

4.  Mix all well with a spoon and taste for need for more Salt or Pepper or Lemon Juice.

5.  Stack all the fresh Basil leaves on top of each other and roll tight like a cigar.  Slice across with a knife into ribbons.  This is how to julieanne or chiffonade something.  Stir in the basil and cover tightly and refrigerate until cold before serving.

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