Sunday, January 8, 2017

Moroccan Tuna Salad

   This tuna salad reminds me so much of my mother and grandmother; my mother always says a good cook can whip something special up on a whim, with just the ingredients she has in her fridge, and pantry. My mother- like her mother, is always transforming simple ingredients into quality dishes. Here's an ingredient that we typically keep in our pantry to make a quick plain lunch or school lunch, turned into a restaurant dish. I love how briny and lemony this salad, and how fresh it stays packed into a container. Consider making this into a sandwich for your next plain ride, or school lunch. I made this for Shabbat lunch, and enjoyed it the next day over toast. 
2 6oz cans albacore tuna
12 (Moroccan) cured black olives, pitted and halved
1 large tomato, small diced
3 tbsp capers 
1 celery heart, small chopped
1 jalapeno, small chopped
1 heaping handful curly parsley, small chopped
3 garlic cloves, minced
2 lemons, juiced
1/4 cup extra virgin olive oil 
1 tsp kosher salt 
1 tsp coarse black pepper

1. In a medium bowl lightly flake tuna leaving small chunks. add olives, diced tomato, capers, celery, jalapeno, and chopped parsley. in a separate small bowl whisk together the garlic, lemon juice, oil, salt and pepper. toss dressing into tuna. drizzle tuna with olive oil before serving. 
Salad keeps up to 1 week in an airtight container. Best eaten with hot bread. 

Yields: 4 servings 
Bon Appétit!

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