Italian Tuna Salad
I love fish, but had never tried to cook tuna until I started buying the local tuna. Wow! So easy and so delicious. It's great simply seared on the grill, but if you have leftovers, this salad is oh-so-good. You can used canned tuna in this recipe if you can't get fresh.
1/3 cup dried or oil-packed sundried tomatoes
8 oz. canned solid albacore tuna or fresh (my preference)
1 can cannellini beans, rinsed and drained
1/2 cup Greek yogurt
2 tablespoons Milanese Gremolata or Lemon Olive Oil, plus more for cooking the tuna
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
1/2 teaspoon onion or garlic powder
Salt to taste
If using dried sundried tomatoes, soak in warm water about 5 minutes and drain well. If using oil-packed, drain. Chop well. Place in a medium bowl.
If using canned tuna, place it and the beans, yogurt, olive oil and seasonings in the bowl and gently toss. Chill 30 minutes before serving.
If cooking fresh tuna, rub the tuna with a little olive oil. Season with salt and pepper. Sear the tuna on a grill or in a pan until cooked, but still pink on the inside, about 1 minute per side if thin; about 2 minutes each on the top and bottom, then sear about 1 minute on the edges if 2 inches thick. Set aside to cool.
When the tuna is room temperature, cut in small pieces and combine with the beans, yogurt, 2 tablespoons olive oil and seasonings; gently toss. Serve as is or chill.
I serve this on a bed of spinach that has been tossed with a little olive oil and Traditional balsamic vinegar, or I serve it on Dave's Killer seed bread with a little spinach.