Wednesday, May 2, 2012

TONNO, and a salad.

I learned about this tuna from my friends @worldsfoods.  Italian style tuna,  or "Tonno"  is packed in olive oil.  You don't even need drain the can before transferring the filets to your bowl, simply add mustard and lemon juice to create the most beautiful vinaigrette.  Keep your pantry stocked with these little gems and you'll never be without meal options.  Add to mixed greens or toss with Quinoa and french feta for delightful summer supper.

My recipe changes depending on what I have in my refrigerator.

Italian Tuna Salad: ( serves 2 -4 )
2 cans Genova Tonno
1 tlbs Dijon mustard
1 tlbs Mustard Pommery
juice of 1 lemon
green french olives
2 or 3 campari tomatoes - chopped
pinch or so Herbes de Provence
1 tlbs capers
2 cloves garlic - pressed
a few crimini mushrooms - diced
red onion - to taste
salt and pepper to taste

STIR -  enjoy
                                            all images property of  ©2012 Butter and Figs

1 comment:

  1. Love the idea of a ready made vinaigrette! Viva the blogess!