Category Archives: Salads

GINGERED TUNA SALAD

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I found this carved wooden cat at an estate sale:

I originally thought it was supposed to be a Mexican cat wearing a sombrero.  Upon closer inspection, however, I realized it was an Asian cat wearing a coolie hat.  (Well, that and the “Japan” carved on the bottom.). UPDATE:  Not a cat.

Cats love tuna, don’t they?  Inspired by the Asian kitty (who also appears to be a zombie), I made Gingered Tuna Salad for lunch this weekend.  To be honest, if I came across this recipe in a cookbook, I would skip right over it, as the ingredients don’t sound like they would combine to produce a tasty dish.  But I sampled this tuna salad at Central Market when they were using it to promote some crackers, and have been making a version of it ever since.

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GINGERED TUNA SALAD
Author: 
Serves: 2
 
Ingredients
  • 6-ounce can chunk white albacore tuna in water, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1-1/2 teaspoons rice vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • Dash of Tabasco, to taste
  • 3 tablespoons minced crystallized ginger
  • ¼ cup chopped pecans
  • 2 teaspoons minced chives or green onions, green part only
  • Field greens or spring mix
  • Pecan or rice crackers, or favorite crackers
Instructions
  1. Place tuna in a medium bowl and flake apart with a fork. In a small bowl, mix together mayonnaise, curry powder, rice vinegar, mustard, salt, and Tabasco. Stir mayonnaise mixture into tuna. Mix in ginger, pecans, and chives or green onions, mixing thoroughly.
  2. Place field greens or spring mix on two serving plates. Divide tuna salad among plates, mounding in center. Add a few crackers, and serve.

 

COMPOSED BEET SALAD

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When I was little, I would gag on canned beets, and I hated the way they left a fuschia stain on everything they touched.  But now I’m hooked on roasted beets, and they can stain anything they want.  Beets are available in a rainbow of colors at my local farmers market, and I can almost always find at least one color at the grocery store.

My favorites are the striped chioggia beets:

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This composed salad is one of my favorite ways to serve beets.  It’s made with sliced roasted beets, honeycomb, goat cheese rounds, chopped toasted pecans, and arugula sprouts.  Just before serving, drizzle it with olive oil and sherry vinegar, and season with salt and pepper.  The johnny-jump-up garnish is optional.  🙂

(Honeycomb can be hard to find locally, but you can order it online from Savannah Bee Company.  A little goes a long way, and it’s really nice with cheese and fruit.  It makes a great foodie gift, too.)