Tuna Salad Recipe - Cooking Index
Tuna Salad Recipe - Cooking Index
Luna Park serves the best Mediterranean tuna salad sandwich. The sandwich is exceptional. There's no mayo; instead, imported tuna is combined with sunny Mediterranean ingredients, then layered on grilled ciabatta with an arugula-fennel salad. Italian tuna is available at Italian delis and specialty food markets.
Type: Fish| Lemon Vinaigrette | ||
| 1 cup | 237ml | Canola oil |
| 5 tablespoons | 75ml | Lemon juice |
| 1 tablespoon | 15ml | Red wine vinegar |
| 4 teaspoons | 20ml | Chopped shallots |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Sugar |
| Assembly | ||
| 1/2 tablespoon | 7.5ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Thinly-sliced red onion |
| 8 | Or jars Italian light tuna in oil - - (6 oz ea) | |
| 1/2 cup | 73g / 2.6oz | Chopped parsley |
| 2 tablespoons | 30ml | Capers |
| 2 tablespoons | 30ml | Kalamata olives - quartered lengthwise |
| 3 | Cornichons - chopped | |
| 1 1/2 teaspoons | 7.5ml | Lemon juice |
| 2 | Roma tomatoes - grilled, peeled, | |
| And cut into eighths | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 | Loaves ciabatta bread - (19 oz ea) | |
| 12 oz | 340g | Arugula |
| 1 cup | 237ml | Shaved fennel - (abt 1/2 bulb) |
| 1 cup | 237ml | Lemon Vinaigrette - (listed above) |
Lemon Vinaigrette: Pour the oil into a medium bowl. Whisk in the lemon juice, vinegar, shallots, salt, pepper and sugar. Set aside. (Makes 1 1/4 cups)
Assembly: Heat the olive oil in a small saute pan over medium heat. Add the sliced onion and cook 4 to 5 minutes until softened.
Drain the tuna, reserving a few tablespoons of oil with which to moisten the salad. Flake the tuna and combine it with the parsley, capers, olives, cornichons, lemon juice, tomatoes, onions and reserved oil. Season with salt and pepper to taste.
Cut an inch off the end of each loaf of bread. Cut the bread into 4-inch pieces and slice in half. Remove some of the soft center so the sandwich isn't doughy. Grill the bread lightly.
In a large bowl, toss the arugula and fennel with the lemon vinaigrette.
For each sandwich, place some of the arugula salad on the bottom piece of grilled bread. Top with about 1 1/4 cups tuna mixture. Place more arugula on the tuna and finish with the top piece of bread. Slice in half diagonally and serve.
This recipe yields 8 servings.
Each serving: 836 calories; 61 grams protein; 73 grams carbohydrates; 5 grams fiber; 43 grams fat; 6 grams saturated fat; 55 mg. cholesterol; 1,986 mg. sodium.
Source:
The Los Angeles Times, 08-18-2004
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