I eat in restaurants regularly. I love cooking big meals for friends. But when I am home alone, this is the kind of thing that I like to eat.
If the only canned tuna you know is the watery, cat-food-resembling stuff, I’d like to introduce you to its Mediterranean cousin, which is packed in olive oil. The delicious, large chunks are delicious right out of the can or jar, and there is no question that this is fish, not fowl. Spanish and French brands can be found, but you’re most likely to come across Italian varieties, the best of which come from Genoa or Sicily. Try to avoid bluefin tuna, whose stock is on the verge of collapse after years of overfishing.
Toss it with thinly sliced radishes, shaved fennel, garlic and shallot, loads of parsley, a few salty olives and a generous squeeze of lemon. Serve it with good toasted bread, and you have a perfect warm weather meal.
Tuna Salad with Radish and Fennel
1 clove garlic, minced
2 T freshly squeezed lemon juice
1 T white wine vinegar
3-4 T olive oil
1/4 c thinly sliced shallot or red onion
1/4-1/2 c shaved fennel
6-8 radishes, thinly sliced
1/4 c black olives, pitted and roughly chopped
10 oz tuna packed in olive oil, drained (see notes)
1/2 c fresh parsley leaves, lightly chopped
salt and freshly ground pepper
1. In a bowl big enough to hold all of the ingredients, stir together the garlic, lemon juice, vinegar, and olive oil. Add the rest of the ingredients and toss gently.
2. Taste and adjust seasoning, if necessary. It might need salt, or an extra splash of lemon or vinegar.
3. Serve immediately or refrigerate for up to one day.
Notes I used a 10 oz (300 g) jar, but don’t sweat it if you can only find an 8 oz can, or some other amount: This is a salad, after all, not a cake, and you can adjust the quantities to your taste and budget. This is salad, after all, not a cake. Serve the salad with toasted or grilled bread, or on a bed of crisp romaine or butter lettuce.