My favorite way to enjoy the albacore tuna is on this salad!
1 six-ounce can troll-caught albacore in juices
2-3 tablespoons olive oil
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1 small head green leaf lettuce, torn into bite-size pieces
2 large tomatoes, cut into wedges
1 green pepper, cut into strips
1/2 cucumber, peeled sliced
3-5 radishes, trimmed, sliced
2 hard-boiled eggs, quartered
6 drained canned anchovy fillets (optional, I don’t usually use them)
8 black olives (preferably brine-cured)
2 green onions, chopped
Flake undrained albacore with a fork; add the additional 2-3 tablespoons of olive oil and whisk with basil, lemon juice, and chopped garlic. Season dressing to taste with salt and pepper. Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
This is amazing with a thick buttered slice of Breadfarm’s Blanchard Black Olive Baguette! Make extra dressing and dip the baguette in it…yum!
-Marty, for the Klesick Family Farm