When Sari was here, she made the most satisfying simple appetizer – canned tuna, mixed with tomatoes and drenched with lemon juice and olive oil. She put a pile of croutes made from great bread in the center of a plate, and just dumped the tuna on top. I didn’t expect to love it, but three of us stood over the plate and forgot about making dinner, mopping and slurping the juices up with the bread.
Recipe for Sari’s Tuna Salad
Recipe 94 of 365
Serve the salad over good, crunchy bread that’s been brushed or sprayed with olive oil and toasted for about 10 minutes at 350 degrees, so that the bread can soak up all the delicious lemon juice and olive oil.
You can use tuna packed in either water or oil; drain it either way and replace the liquid with fresh high-quality olive oil.
TIME: 5 minutes
MAKES: 2 lunch servings, or 4 appetizer servings
1 (6-ounce) can tuna (such as solid albacore)
2 medium tomatoes, chopped
Juice of 1 large lemon
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
8 toasted baguette slices, or equivalent
Mix the tuna, tomatoes, lemon juice, and olive oil together in a big bowl, and season to taste with salt and pepper. Place the toasts on a plate and scoop the tuna salad over them.
Note: This salad does not keep particularly well.
By the way, my friend was right on: using a starter for Mark Bittman’s recipe is great. Replace the yeast with 1 cup starter, reduce the water to 1 cup, and you’re ready to go.