Wednesday, October 7, 2009

Provencal Tuna Salad

This was a really yummy recipe.  It billed itself as a 15 minute deal, but it took me a bit longer than that to put the tuna salad together.  However, it's a great make-ahead kind of thing.

This is very slightly modified from the recipe of the same name from Just In Time by Rachel Ray.

Provencal Tuna (serve 6+)
18 oz tuna (water-packed, drained)
2T olive oil
juice of 1 lemon
6 sprigs tarragon, chopped
10 basil leaves, chopped
3 T capers, drained
1-2 shallots, chopped
1/2 olives, pitted & chopped

The Verdict: A+
I loved this.  I don't know about the rest of my family, but this hit all sorts of good flavor things for me.  I think what really makes this dish for me is the tarragon. 

No comments:

Post a Comment

Blog Widget by LinkWithin