The star of this salad is definitely the smoked tuna. Please use the remainder of the ingredients as a guide based on what’s in your garden, at your local farmers market, in your CSA box or in your refrigerator.
Julie Siglin, friend and also the fabulous executive director at the Wharton Esherick Museum (I can never resist an opportunity to promote this wonderful place), was raving to me recently about canned smoked tuna. No disrespect to old school tuna packed in water but this tuna is from a completely different world. This was my first introduction to Scout, a sustainably sourced and hand packed seafood brand.
When one of our favorite local restaurants, Restaurant Alba, used to be open for lunch they served a wonderful Spanish tuna and warm potato salad with mixed greens. I remember being surprised that the tuna had come from a can. I have since learned that in Europe it’s not unusual for the best caught fish to be preserved and canned so that it can be enjoyed all year long.
That is just what Scout is doing. This wild albacore tuna was responsibly caught in the Pacific Northwest, then hand cut, seasoned, cured, dried, gently smoked and packed in organic olive oil before being canned. The tuna was meaty with just the right amount of smokiness. Julie was right to rave about it.
To build out the salad, I went to Growing Roots Farmers Market in Malvern, Pennsylvania for some spicy mixed greens from B & H Organic Produce and asparagus from Sunny Acres. I added to it some warm potatoes (a nod to my favorite salad from Restaurant Alba), sliced grape tomatoes, sliced green olives, and a blend of shaved asiago, romano and parmesan cheeses (BelGioioso’s Salad Blend). Since I wanted the smoked tuna to shine, I lightly dressed the salad with extra virgin olive oil, lemon juice, Dijon mustard and garlic.
The finished product made for a lovely weeknight dinner. This is particularly well suited for warmer weather meals when you don’t want to turn on your stove or even the grill. Plus, it’s easy to have cans of this delicious tuna on hand.
I am looking forward to trying some of Scout’s other fish varieties. I purchased this tuna at my local Wegmans. You’ll find it with the other cans of tuna. Of course, if you have another favorite gourmet tuna packed in oil, please use it in this recipe.
| Smoked Tuna Mixed Greens Salad | | Print |
- 2 teaspoons freshly squeezed lemon juice (~ ½ lemon)
- ½ teaspoon Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 4 to 6 small gold potatoes, steamed and quartered
- 1 bunch of asparagus, steamed, chilled and cut into 1-inch pieces
- 4 ounces spicy or regular mixed greens
- 1 can (5.3 ounces) Scout Smoked Wild Albacore Tuna, drained and cut into small chunks or other gourmet tuna packed in oil (see Notes)
- 10 grape or cherry tomatoes, halved
- 10 green olives, pitted and cut in half
- 2 ounces shaved Italian cheese (such as asiago, romano and/or parmesan cheeses) (see Notes)
- Whisk lemon juice, Dijon mustard, garlic, Kosher salt and pepper together in a small bowl or measuring cup. Slowly add olive oil while whisking to emulsify.
- Pour water into a medium pot to a depth of 2-inches and bring to boil over high heat.
- Place whole potatoes in a steamer rack/basket set over water in the pot. Cover pot and steam potatoes over high heat until you can easily break them with a fork, about 20 to 25 minutes.
- Add hot potatoes to a large bowl (that you’ll use to toss the salad). Cut into quarters and toss with a small amount of dressing until well coated.
- You can cook the potatoes and then use the same water and pot to cook the asparagus.
- Using your hands, break each stalk at its natural breaking point so that you’ve removed the tough part of the bottom of each stalk. (You can also use a knife to do this.) Using a vegetable peeler, peel off the outer layer of the bottom 1-1/2 inches (or so) of each stalk.
- Pour water into a medium pot to a depth of 1-inch and bring to boil over high heat.
- Place asparagus in a steamer rack/basket set over water in the pot. Cover pot and steam asparagus over high heat is crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness.
- For chilled asparagus, transfer asparagus to a bowl of ice water and cool for a minute. Drain and place asparagus on paper towels.
- Use immediately or cover and refrigerate for up to 6 hours.
- Add asparagus, mixed greens, smoked tuna, tomatoes and olives to the bowl with the potatoes and carefully toss.
- Coat salad lightly with dressing (or to taste). You may have extra dressing.
- Top with shaved cheese.
- Divide between plates and serve immediately.
* I used BelGioioso’s Salad Blend.
* Recipe can easily be doubled or tripled.
Looks really good Nicole but .. . . HOW does one “smoke” the tuna?
Gerry – It comes from a can which makes it both easy and delicious.