tuna salad - spanishchef.net

It’s Barbecue time again

Sheila bought me a new 3 burner gas barbecue for our wedding anniversary this week. Normally, we use our standard wood/charcoal Barbecue which is located on our mini garden and serve straight to the garden tables. However, the new gas barbecue is easily transportable and can be used to supplement the main barbecue if we have a large number of guests, or I can use it on the patio when I am developing menus or experimenting with new recipes.

This has led me to produce a new series of articles based on the gas barbecue and the recipes that we like, or have been developing for the new season. We don’t really have a closed season here at spanishchef.net because we are based in Valencia, Spain. If we plan a barbecue, then we can be about 99% sure that the weather will be fine and warm – although I am not averse to cooking under a golf umbrella with thunder and lightning crashing all around me. But that’s another story.

Mediterranean Tuna Salad

When you order tuna salad in a Mediterranean village, you will likely get canned tuna. If it is solid-pack albacore in good olive oil, it can be very good indeed.

But since fresh tuna is generally available, why not take the time to cook a nice thick fillet? To achieve the correct balance flavours, use a combination of mild flavoured pure olive oil and a fruitier extra-virgin oil. Take this salad in any direction you like by varying the optional additions to the
vinaigrette.

For the Vinaigrette

2 teaspoons dried oregano or
2 tablespoons minced fresh oregano
1/2 cup (4 fl 02/ 125 ml) mil-flavoured olive oil
1/2 cup (4 fl oz/ 125 ml) extra-virgin olive oil
1/3 cup (3 fl oz/80 ml) red wine vinegar
3 tablespoons fresh lemon juice
2 cloves garlic, finely minced
¼ cup (1/3 oz/10 g) chopped fresh basil or mint (optional)
2 tablespoons capers, rinsed and coarsely chopped (optional)
2 tablespoons finely minced anchovy fillet (optional)
1 lb (500 g) tuna fillets in olive oil
12 small new potatoes, unpeeled, boiled until tender, drained, and cut in half or into thick rounds
4 ripe tomatoes, quartered
l lb. (500 g) green beans, trimmed, boiled just until tender-crisp, and plunged into cold water to halt the cooking
2 hard-boiled eggs, quartered
1/2 cup (2 1/2 oz/75 g) Nicoise or Kalamata olives
2 green bell peppers (capsicums), seeded and sliced lengthwise
lettuce leaves (optional)

Prepare a fire in a grill. To prepare the vinaigrette, if using dried oregano, place in a small, dry frying pan and toast over medium-low heat, shaking the pan occasionally, until fragrant, 2-3 minutes. Combine with all the remaining vinaigrette ingredients in a small bowl, including the basil or mint, capers, and anchovy, if using. Whisk thoroughly, then set aside.

Brush the tuna fillets on both sides with olive oil and arrange on the grill rack. Grill, turning once, to desired doneness, 4-6 minutes total for medium-rare. Let the tuna cool completely, then cut into 1-2 inch (2.5-5-cm) chunks.

Arrange the tuna, potatoes, tomatoes, drained beans, eggs, olives, and bell peppers on 4 individual plates, lined with lettuce if desired. Drizzle with the vinaigrette and serve.

Bill & Sheila’s Barbecue

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