Recipes

The Tunacado Salad: You Can’t Tuna Fish!

When it comes to a surplus, some foods are easier to wrangle than others. Extra apples become applesauce and apple butter. Easy.

Extra peaches become preserves. No problem. Extra cabbage becomes sauerkraut or kimchi. Cucumbers, beans, onions and carrots become pickles.

But what happens when you come across a great sale on tuna? Well, as it turns out, that, too can be preserved.

J and I are huge fans of the oil-packed tuna that typically comes in jars from Spain and Italy, but those are not cheap .

An article in the LA Times a few months ago illustrated how the same process can be accomplished at home, so when we recently ran across some bargain albacore steaks, we stocked up.

As the piece illustrates, oil-poaching tuna is a supremely simple process with the potential to save lots of money if you get a good price on the tuna. And the end result is very satisfying.

Watching your salt intake? Don’t use it. Like a little citrus flavor? Add some lemon peel to the oil. We’ve been pleased with the addition of thin-sliced garlic.

Essentially, you just cover a tuna steak in olive oil, add some herbs, citrus peel, garlic and/or salt to the liquid (if you like) and cook it at the lowest cooking temperature you can manage for about 12 to 15 minutes.

Once it’s opaque and flaking, it’s ready to go in jars and hang out in the fridge… become a tuna salad sandwich or top a lovely salad, like this feta-olive-chickpea-tomato number. Mmm…

Our home-poached tuna is also J’s new favorite thing when paired with avocado. We shared this salad the other night, and I have a feeling it’s going to become a regular part of the dinner lineup.

Note: I didn’t post an image here yesterday out of pure laziness… and lack of quality light in the windowsill, but mum insisted on a photo, so we made it again today. Yum.

The Tunacado Salad (Serves Two)
4-5 cups mixed lettuce, chopped or torn
1/2 cup cherry tomatoes, halved
1/2 cup drained tuna chunks
1 ripe Hass avocado, in 1” pieces
1-2 Tbsp chopped parsley
1-2 scallions, sliced thin
2 Tbsp extra virgin olive oil (use some of the poaching oil!)
1 Tbsp balsamic vinegar
Dash of salt, grind of pepper

  1. Combine lettuce, tomatoes, tuna, avocado, parsley and scallions.
  2. Drizzle with a vinaigrette composed of the olive oil, vinegar, salt and pepper.
  3. Devour immediately.

The parsley and scallions are minor, but very tasty additions. If you must, you can get by without them, but it really is a superior salad when they’re included.

Happy Eating!
Miss Ginsu

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