I’m always on the lookout for good tuna, especially tuna in olive oil. Ten years ago I had never even heard of such a product. These days I can’t imagine living without it. It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.
My favorite way to use tuna in olive oil is in a Salad Nicoise. The ingredients are simple but when you put it all together you’ll have created the best salad, bar none. With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a specific recipe. Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley. What a surprise to find corn and beets in my salad. Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note. Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.
I always keep an assortment of tuna in my pantry. Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal. This tuna is meaty, firm and very flavorful. In the center is Ortiz, an albacore (white) tuna from Spain. It’s very tender and flaky with a mild, buttery flavor. On the right is albacore fillets from Wild Planet. All of these are perfect for Salad Nicoise.
Salad Nicoise
Serves 2
Ingredients
3 medium Yukon Gold potatoes
1 medium beet
1/4 pound green beans
2 ears fresh corn
2 large eggs
Nicoise olives
Capers
1 can tuna in olive oil
Fresh herb vinaigrette
Preparation
Peel and cut potatoes into 1/4 inch slices
Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling. Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).
Drain potatoes and transfer to a shallow bowl. Season with salt and pepper and toss with fresh herb vinaigrette. Set aside or refrigerate until ready to use.
Scrub beet and either steam or roast until completely cooked through. I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour. Once cool, peel beet and cut into small cubes. Set aside
Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn). Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute. Flip corn over and microwave for another 30 seconds or so. The corn should be crisp. Once cool, cut off kernels and set aside.
Trim and boil green beans until cooked but still firm. Drain and place beans in an ice water bath to cool. Drain again and set on paper towels to dry.
Hard boil the eggs and set aside until ready to use.
Place the tuna in olive oil in a bowl and break apart into bite size pieces.
When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes. Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna. Slice the eggs in half and season with salt and pepper. A good sourdough bread is the perfect accompaniment.