I hesitate to call this a recipe because it's so simple, but it's so fresh, so delicious, so fast and so easy, that I could not resist.
The name of the recipe translates literally to Tuna Salad, but it certainly is not what you think when you hear those words. This is an entree salad, and perfect for a light dinner or lunch on the patio when you're trying to beat the summer heat. Pair it with a dry, crisp Pinot Grigio or Sauvignon Blanc and you've got a real winner.
The absolute key to this dish, is the Tuna. You have to use a top quality yellow fin tuna such as the Flott brand pictured below. Pastene is also good, but please, no American tuna packed in water. That's bland, tasteless albacore and doesn't belong here. If you can't get the Italian tuna, make something else.
Hearty handful mixed field greens
Hearth handful baby arugula (rocket)
1 ripe tomato cut into wedges
8 baby carrots, cut
1/2 English Cucumber
8 Casalvetrano Olives
1 can Flott Tuna in Olive Oil, well drained
Parmigiano Reggiano Shavings
Plate the salad and prepare the dressing. For the dressing: Combine a few dollops of spicy brown mustard, salt and pepper to taste, sprinkle crushed red pepper, 1/4 cup extra virgin olive oil, 1 tablespoon white vinegar, a few dashes balsamic vinegar and whisk until combined. Taste for seasoning and pour over salad. Makes 1 entree serving.