Spanish Tuna Salad

Spanish Tuna Salad

Ingredients

• 2 tablespoons extra-virgin olive oil, divided

• 2 medium shallots, finely chopped

• 1 tablespoon sweet paprika

• 1/4 cup lemon juice

• 2 tablespoons dijon mustard

• Kosher salt and fresh ground black pepper

• 3 5-ounce cans olive oil–packed, spicy tuna, drained (reserving 1/3 cup of oil)

• 1 cup pimento-stuffed green olives, or castelvetrano olives, chopped

• 4 cups mixed greens for salad OR 2 cups shredded romaine (for sandwich)

• Whipped Feta (for sandwich)

• Chips and Sourdough Bread (for sandwich)

Preparation

In a small microwave-safe bowl, combine 2 tablespoons oil, the shallots and paprika. Cover and microwave on high until the shallots are sizzling, about 30 seconds; let cool. In a large bowl, whisk the remaining 1/3 cup reserved oil, lemon juice, mustard and 1 teaspoon pepper, then stir in the cooled shallot-oil mixture. Fold in the tuna and olives. Taste and season with salt.

Optional for Salad: Hard-cooked eggs, quartered, cherry tomatoes, halved, drained capers, chopped fresh flat-leaf parsley, lemon wedges OR a combination of all above.

Optional Sandwich: Toast sourdough bread until crisp. Spread whipped feta on both pieces. Top with Spanish Tuna Salad, thinly sliced tomatoes and shreds of romaine. Serve with crispy chips. 

 Adapted from a Milk Street Recipe

Urban Cowgill October 2024