Why do that?
- This French -inspired tuna salad only takes a few minutes.
- Vinaigrette bought in the store moist moisture in doses tuna and adds a lively taste, no Mayo is required.
- Capers add inserted juice and texture, but do not require hacking.
In the late 80s I worked at the station soups and sauces in a popular restaurant when the cook gave me a recipe as a special of the day. The chef, who was also the owner, had lived in France and taught me to make several authentic French dishes. This, which was referred to as Pan Bagnat, opened my eyes for a completely different way, as Sandwichs was present.
The Pan Bagnat, a specialty of Nice, is produced by stuffing a hearty loaf of Pain de Campagne with a salad from tuna, anchovies, olives, eggs and vegetables with a vinaigrette. The resulting loaf is then pressed under a weight so that the juices of the salad can soak into the bread.
My mind was blown. My roots in the Midwest had made me assume that only mayonnaise went into the tuna salad. It turned out that I was wrong.
Why this 3-ingredient tuna salad works
Since then I have done many sandwiches with vinaigrettes and found that they do not have to be as complicated or crowded as the Pan Bagnat.
Tuna in doses in water is somehow dry; So we have to dress it. A spicy vinaigrette does the job and has more taste than Mayo. The use of capers as the only add-in means zero chopping, and you will receive this juicy, pickled element without adding olives.
Simply recipes / Robin Asbell
How to make my 3-intentions tuna salad
For about 1 1/2 cups of tuna salad, enough to serve two people generously, they need:
- 2 (5-Us) doses water-packed solid-chunk tuna (I like a safe catch)
- 2 tablespoons of capers, let off
- 3 tablespoons of filled vinaigrette (I like Newman’s my own parmese fishing fregrated garlic)
Drain the tuna – do not press too tight, just pour the liquid off. Place it in a medium -sized bowl and break it in with a fork in rough pieces.
Add the capers, drizzle with the vinaigrette and throw them together to combine.
This tuna salad can be produced and cooled for up to two days. Stir well before serving.
Tips for my tuna salad
- If you create a simple recipe like this, your tuna must be good. I look responsibly for tuna. An albacore or another solid thunk tuna is best; I use water packed because the vinaigrette adds oil.
- This time I used Newman’s own parmesan with roasted garlic and often used her balsamic vinaigrette. Use the dressing that you prefer, regardless of whether it is a Caesar or a Dijon vinaigrette.
- This juicy salad is great in a crispy role or a Ciabatta loaf for the experience in Pan Bagnat style. But it is just as good on a roasted basin or in Pita bread. Shovel it with crackers for a snack.
Simply recipes / Robin Asbell
