Need a refreshing salad for a warm/hot summer night? The humidity in our neck of the woods has been pretty much in the 70s and 80s in recent weeks, which is very unusual for California. Perhaps you folks in the East scoff at 70% humidity. At any rate, if you want a cold salad that’s filling and delicious, and really simple, just have on hand some canned tuna, green beans, some eggs, mint, basil and some kind of pasta.
I’ve been reading a new blog – well, it’s not a new blog, but it’s new to me. It’s called Manger, written by Mimi Thorisson. Among other things, her photographs are stunning. She lives in Médoc, France with her husband and 2 children. She’s written a cookbook too. I haven’t gone back into her recipe archives much, but I noticed a recipe she made that looked really nice for a warm summer evening. I cooked the green beans earlier in the day when it was cool in the kitchen. I did cook the pasta right before dinner, but that’s because I decided to add it. Mimi didn’t have pasta in her salad, nor did she include basil, or any mayo in the dressing. Or lemon juice, either So, I kind of improvised. I’d been hankering to make my favorite tuna salad, one that’s been in my recipe archive for a long time, credited to Joanne Weir, but Joanne says it’s not really her recipe. I swear it came from a cooking class I took decades ago at Sur la Table, and it was a compilation of some of the favorites from the Sur la Table kitchen school pros, recipes from a variety of different instructors, Joanne being one of them. You can find that recipe here on my blog too. It’s a pasta and tuna mixture, Sicilian Tuna Salad – that’s been a long time favorite. So I’d gathered up some of the ingredients, because I was going to make it, and then this salad stepped in front of my view, and it became my dinner.
I guess I should say – has it supplanted the Sicilian salad? No, I still like the Sicilian one better, but it’s definitely a pasta salad, whereas this one is more veggies and tuna with a few little pieces of pasta thrown in for texture. This one is very simple to make – prepare the dressing, but add some lemon juice – either in the dressing or drizzle some on the finished salad. Cook the green beans. Chop up the eggs, crumble the canned tuna, chop up some mint and basil and kind of layer the whole thing on a plate then drizzle the dressing on top. Done. Easy.
What’s GOOD: I liked how simple it was to make, and the addition of the green beans put it way up there in my estimation. You can leave out the pasta if you don’t want it. You’ve got protein and vegetables, then, and a drizzle of dressing and some powerful herbs (mint and basil) to give it tons of flavor. I put on lots of black pepper, and it needed some salt at the end also. But you could put this dinner together in less than 20 minutes including cooking the pasta and the green beans.
What’s NOT: It’s not a wow salad – not everything can be a wow. It was good. It was flavorful. It had lots of texture, and it was satisfying. All good enough reasons to make it.
* Exported from MasterCook *
Tuna, Egg, Mint and Pasta Salad
Recipe By: Inspired by a recipe at Manger (blog)
Serving Size: 2
2 large hard boiled eggs
1 cup haricots verts — cooked, shocked in ice water
1/3 cup mint — chopped
3 tablespoons fresh basil — sliced thinly
2/3 cup cooked pasta
6 ounces canned tuna — [use really good quality tuna], drained, crumbled
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice — approximately, enough to suit your taste
A dash of celery salt
Several dashes of pepper
1. Cut the stem end off the green beans, rinse well and cook for 4-5 minutes in salted boiling water, until just barely tender. Drain and set aside to cool. Chop into small bite-sized pieces. Set aside.
2. Prepare vinaigrette – mix olive oil, celery salt, pepper, mayo and balsamic vinegar . You can add more or less balsamic vinegar to your liking. Set aside.
3. Assemble salad with pasta on the bottom, tuna in the center, a layer of chopped eggs, then a layer of green beans. Sprinkle with chopped mint and basil just before serving and drizzle with vinaigrette. Serve immediately with more lemon juice squeezed over the top if desired. (You won’t use all the salad dressing.)
Per Serving (it’s high because there is more dressing than you’ll use): 495 Calories; 32g Fat (58.3% calories from fat); 32g Protein; 20g Carbohydrate; 4g Dietary Fiber; 240mg Cholesterol; 405mg Sodium.