Ligurian-style Tuna Salad

Menu Part: 
Salad
Cuisine Type: 
Italian
Serves: 
6 servings

Though best known for its pesto, the Liguria region of Italy is also known for its seafood. This salad features tuna, fresh marjoram, tarragon, capers, anchovy fillets, eggs and lemon juice to create a bright and flavorful taste of Italy.

Ingredients

2 lb. tuna
1 lemon, sliced thin
2 bunches fresh marjoram
1⁄4 cup peppercorns
3 tbsp. sea salt
2 to 4 cups olive oil
1 bunch flat-leaf parsley, cleaned, rough chopped
1 bunch tarragon, cleaned, rough chopped
1 tbsp. capers
4 anchovy fillets, rinsed
3 tbsp. red wine vinegar
1 garlic clove
2 hard-cooked eggs, chopped
4 slices levain bread, day-old or grilled
2 tbsp. lemon juice
1 bunch radishes, cleaned, split
1⁄4 lb. fava beans, cleaned
1⁄4 lb. English peas, cleaned
2 small fennel bulbs, cleaned,shaved thin
3 small raw artichokes, shaved thin
20 small cherry tomatoes
4 hard-cooked eggs, halved
20 small black olives, pitted
1 piece bottarga (dried, salted tuna roe)

Steps

1. Marinate tuna with slices of lemon, marjoram, peppercorns and salt. Let stand for at least an hour, but overnight is best. Place marinated tuna in thick-bottomed, nonreactive pot just large enough to hold fish. Pour in enough olive oil to immerse tuna completely. Cover and place into 350°F preheated oven. Bake for about 1 hour, or until cooked. Cool for 2 hours.

2. For salsa verde, place parsley, tarragon, capers, anchovies, red wine vinegar and garlic in food processor. Purée on low speed, then slightly increase speed while slowly adding 1 cup olive oil. Once all oil has been added, and mixture is well puréed, place into bowl and gently stir in chopped egg.

3. Place bread on large platter and drizzle with ¼ cup salsa verde. For lemon vinaigrette, combine lemon juice, 1/3 cup more olive oil and salt to taste.

4. In large bowl, fleck tuna into 1-in. chunks, add radishes, fava beans, peas, fennel, artichokes and tomatoes. Sprinkle with salt and dress with 1/3 cup of lemon vinaigrette, gently mix, then place over bread.

5. Put halved eggs and olives around salad. Drizzle with another ¼ cup salsa verde. Shave bottarga over salad. 

Recipe by Oracle, Redwood Shores, Calif. (Bon Appétit)

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources