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Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers


Ingredients

Vinaigrette

  • 1/3 cup chopped fresh chives
  • 1/4 cup Champagne vinegar
  • 1 small shallot, coarsely chopped
  • 1/3 cup extra-virgin olive oil

Salad

  • 1 1/2 pounds thick asparagus, stems peeled
  • 1 1/4 pounds baby red potatoes, halved or quartered
  • 1/2 cup capers, drained, patted dry
  • 8 ounces mixed spring greens
  • 16 large radishes, trimmed, very thinly sliced (about 3 cups)
  • 3 large hard-boiled eggs, peeled, quartered
  • 12 ounces imported tuna packed in oil, drained
  • Chive blossoms (optional)

Recipe Preparation

Vinaigrette

  • Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Salad

  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.

  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.

  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

Reviews Section

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers - Recipes

Several years ago, when I was an intern at Southern Living , the magazine's garden editor said, "Spring's about to explode any day now." It was the end of March and the seasons hadn't quite changed yet in Alabama. Being a life-long Floridian ( winter who ?), I had never experienced spring before, and I thought that was a strange choice of words for something I imagined to be so soft, so delicate, so light. But he was right. Spring does explode. After months and months of bare branches—wham!—the trees are suddenly covered with yellow-green leaves and little blossoms that fall like confetti all over the sidewalk. First comes the shockingly yellow forsythia, then tiny little snowdrops, Easter egg-colored crocuses, then daffodils, tulips, hyacinth, and my favorite, cherry blossoms. Now that I've lived through several New York springs, I know how the colors and aromas (and pollen, unfortunately) can be a whack to your senses after winter's bleak cold. The garden editor was spot-on, as he was with everything else nature-related, and I always think of him this time of year.

Spring officially began on Friday, but you wouldn't know it here. It's still kind of grey and chilly and drab outside. (These photos are from last year.) Little green things are just starting to push out of the soil--yesterday I saw a sunny patch of daffodils and almost cried--and tree branches are still dotted with hard, knobby buds. I know change isn't far off, but it feels like spring is really dragging its heels. I have a theory that the dismal state of the economy has made this winter feel even longer and more treacherous. Obviously the return of spring won't help my unemployed friends find jobs or get the stock market to stabilize, but there's something sightly helpful about it mentally. I'd like the illusion of turning a new leaf, at least.

So I'm taking matters into my own hands and moving on. No more roasted vegetables, no more puffy coat. See ya, electric blanket. Last weekend, I wore my lightest jacket (I was a little cold, but whatever) and went to the grocery store, where I grabbed a bunch of skinny, bright green asparagus, radishes, fragrant chives, and some ruby red rhubarb, the first I've seen since last summer. What I made with these ingredients was nothing complicated or especially special, but dinner tasted so good and fresh. It is exactly what I want to eat right now. Hello, spring.

Tuna, asparagus, and new potato salad with chive vinaigrette and fried capers
Do you notice anything missing in the photo? Tuna, perhaps? I was so absorbed in chopping and blanching the veggies that I completely forgot to add the tuna. But this salad (from Bon Appetit's March issue) is so good, I didn't even realize it was missing until I brought our dirty dishes back into the kitchen and noticed the unopened can of tuna sitting there on the counter. D'oh! There's so many delicious little things going on in this salad we didn't even miss it, although the tuna does make it a more substantial meal. Which might keep you from doubling up on dessert. Not that we did that.

A few notes: I love BA , but sometimes its instructions can be a little wonky. I simplified the vegetable and egg cooking process by just keeping one pot of water boiling on the stove, to which I added and removed ingredients. I also dressed the veggies and lettuce in one bowl so much easier than doing everything separately.
(Serves 4)

For the vinaigrette:
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar (I used white wine vinegar)
1 small shallot, coarsely chopped
1 tsp. honey
1 tsp. Dijon mustard
2/3 cup vegetable oil (I used olive oil)
1/3 cup extra-virgin olive oil

For the salad :
1 1/2 lbs. thick asparagus, stems peeled (I used thin and skipped the stem peeling step)
1 1/4 lbs. baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 oz. mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 oz. imported tuna packed in oil, drained
Chive blossoms (optional)

For the vinaigrette:
Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper.

For the salad:
Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Use tongs to transfer the asparagus to 13 x 9 x 2-inch pan (or large bowl) of ice water to cool. Drain asparagus and pat dry. Keep the water boiling

Place the potatoes and eggs in the boiling water. Cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain and transfer the potatoes and eggs into a large bowl of ice water (use the one for the asparagus but refill with cold water and ice). Let cool 5 minutes then drain. Crack the eggs and remove the shells. Slice into quarters and set aside. Place the potatoes in a large bowl with the radishes and the greens. Add 1/3 cup vinaigrette toss to coat. Add 1 more tablespoon vinaigrette if dry. Season to taste with salt and pepper.

For the capers:
Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.

Plate the greens, potatoes, and radishes prettily on plates. Add the eggs, tuna, and asparagus on top. Drizzle some vinaigrette over the tuna. Sprinkle with the fried capers and chive blossoms if you have them (I didn't).


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How to make Kiwi and Lime infused water with a splash of mint!
They have a very light, refreshing flavor that's definitely not just water and making them with seltzers reduces down the calories. Especially for those us trying to watch what we eat. Pick up a glass pitcher! We love this one over at William Sonoma. They have the option to get it monogrammed. They can be engraved with a single- or triple-initial monogram. A perfect gift for the bride. Do not forget they have a spectacular registry.
Ingredients6 cups chilled still water or seltzer water
- 12 slices unpeeled cucumbers (thin slices)
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2.5 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves. Yummy

Lunch Menu How To Make Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers Salad

1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained Chive blossoms (optional)

Vinaigrette:
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil How To Make The Garlic Bread:
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread


Catering

If you’re involved in organizing a special occasion, wedding, conference, business meeting or other engagement, SFI offers catering services for any event… large or small, casual to formal.

We’ll create a menu tailored to your tastes using seasonal ingredients, flavors from New Mexico or recipes from around the world. Whether your palate leans toward the exotic or towards local specialties, the SFI culinary team is ready to create a memorable food experience for your event.

Food Truck staff also welcome the challenge of designing customized menus to enhance your event theme, or to creatively accommodate specific dietary restrictions.

What better way to show your guests that you support your community through meaningful educational programs like SFI.

Sample Catering Menus

All of our menus may be customized.

SFI Prime Rib Menu

Entrees

Smoked & Slow Roasted Prime Rib Roast
Rose Mary Salt Crust, Black Pepper & Horseradish Cream

Dijon & Herb Roasted Half Chicken
Poultry Jus

Stuffed Acorn Squash (vegetarian add-on option)
Lentil & Roasted Vegetable Stuffing, Roasted Pepper Coulis

Sides

Roasted Butternut Squash Salad
Radicchio, Frisée & Spinach, Piquillo Peppers, Candied & Spiced Pepitas, Shaved Romano Cheese

Roasted Garlic & Chive Mashed Potatoes

Sautéed Green Beans with Caramelized Leeks & Bacon

Toasted Almond, Cayenne & Honey Roasted Brussel Sprouts

We are happy to customize any menu.

Please ask about our house made desserts.

Our Taco Bar Fillings

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Fixins

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House made Kimchi

Salad

Farmers Market Salad
featuring seasonal produce, Chile toasted pepitas, cilantro-lime vinaigrette and black beans

Refreshments

Green Tea and Lemonade Arnold Palmer

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We are happy to customize any menu.

Please ask about our house made desserts.

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Green Papaya Salad
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Vietnamese spring roll, shrimp, pork and mint

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We are happy to customize any menu.

Please ask about our house made desserts.

Our Barbeque Menu with House Smoked Meats

Chipotle BBQ Beef Brisket

NC Style BBQ Pork Shoulder

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Sides

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SFI Cole Slaw

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We are happy to customize any menu.

Please ask about our house made desserts.

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Entrees

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Tofu, mint, cilantro, Serrano Chile, rice noodles, sprouts, and Chile-garlic sauce.

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Featuring local zucchini, squash, tomato, garlic, okra, steamed rice, and eggplant.

Summer Vegetable Satay
with Thai peanut sauce

Sautéed Kale
with caramelized onions, yellow hot peppers, garlic and coriander

Salads

Udon Noodle Salad
with roasted summer vegetables, sesame, and crushed peanuts.

Thai Chopped Salad

Refreshment

Sweet and Sour Tamarind Tea

We are happy to customize any menu.

Please ask about our house made desserts.

SFI Appetizer List

Cold or Room Temperature

(Minimum order of 50 pieces per item)

  • Chipotle deviled eggs (V)
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  • Catalonian Escalavida crostini with goat cheese, peppers, eggplant and tomatoes (V)
  • Spinach and feta cheese spanikopita
  • Shrimp and pork summer rolls with mint and jalapeno (available as vegetarian)
  • Tuna tartare with miso and wasabi on sesame seed wontons
  • Roasted top sirloin and horseradish aioli crostini with caramelized onion and cherry tomato
  • Cherry tomato & mozzarella skewers with basil and brioche crouton (V)
  • Smoked salmon on Rye crostini with caper cream cheese and pickled red onion
  • Artichoke and crab salad crostini with lemon and basil
  • Zucchini pinwheels with goat cheese, flour tortilla, Green Chile and roasted corn salsa (V) available GF
  • Chipotle chicken & black bean empanadas with salsa arbol
  • Shrimp & fish ceviche with Chips (GF)

(Minimum order of 50 pieces per item)

  • Mini Buttermilk fried chicken and waffle skewers with maple-mustard glaze
  • Mini Calabacitas Tostaditas with black bean puree and Salsa Arbol (V, DF, GF)
  • Chipotle Chicken & black bean tostaditas – mini tostadas, avocado crema, cilantro, Arbol Chile salsa, Cotija cheese (GF)
  • Mole Duck Confit Tamales (GF)
  • Green Chile with cheese and vegetable tamales (V)
  • Bacon Wrapped Stuffed Jalapeño Poppers (GF)
  • Korean BBQ Beef Eggrolls – Cilantro, Pickled Peppers, Rice Noodles, Orange Sweet &amp Sour Sauce (DF)
  • Marinated Fried Zucchini Satay with Scallion-Cilantro Sauce (V, GF, DF)
  • Grilled Chipotle and lime shrimp satay (GF)
  • Mushroom and mozzarella Arancini (fried risotto balls) with basil tomato sauce (V)
  • SFI sliders:
    – Roasted Hawaiian Kalua pork sliders with hoisin and ginger slaw
    – Fried oyster po boy with Cajun remoulade
    – Grilled Italian sausage with piquillo pepper, mozzarella and basil
  • Miso roasted Salmon crostini with cucumber and siracha aioli
  • Warm Brie toast with apple chutney and green chile honey (V)
  • Smoked beef brisket adovada mini quesadillas with avocado crema

We are happy to customize any menu.

Please ask about our house made desserts.

SFI Fish &Chicken Menu

Grilled Mojo Marinated Sea Bass

Grilled Half Chicken / Lemon / Dijon / Herbs
Natural jus

Watermelon Salad / Radish / Arugula / Goat Feta

Miso Glazed Summer Vegetable Skewers

Bok Choy and Shishito Peppers

We are happy to customize any menu.

Please ask about our house made desserts.

SFI Italian Menu

Beef Lasagna Bolognese
with Ricotta, Mozzarella and Parmesan

Chicken Marsala
with Mushrooms, Pancetta and Sage

Grilled Vegetables
with Balsamic-Basil Vinaigrette

Herb Roasted Fingerling Potatoes & Local Carrots

Caesar Salad
with Homemade Focaccia Croutons and Anchovy

Simple Salad with Local Greens, Turnips & Radish

Garlic & Rosemary Focaccia

We are happy to customize any menu.

Please ask about our house made desserts.

Sample Family Style Catering Menus

Beef Tenderloin Family Style Menu

Arugula with pickled local turnips, carrots, beets, goat cheese and balsamic vinaigrette

Rosemary and garlic roasted beef tenderloin with Pasilla Chile sauce

Sides (Choose two)

Potato and Poblano gratin

Roasted Garlic & Chive Mashed Potatoes

Grilled Summer farmers market vegetables

Sautéed Green Beans with Caramelized Leeks & Bacon

We are happy to customize any menu.

Please ask about our house made desserts.

Southwestern Family Style Menu

Hors d’ Oeuvres

Calabacitas and black bean tostaditas

First Course

Pickled Valle Encantado Vegetable Salad / Hakurei Turnips / Beets / Rainbow Carrots /Arugula / Coon Ridge Goat Cheese / Pinon-Honey Vinaigrette

Entrée served family style

Roasted Filet Mignon / Guajillo Chile sauce

Roasted Corn and Mushroom salsa

Grilled Farmers Market Vegetables

NY style Cheese cake with Summer fruit

We are happy to customize any menu.

Please ask about our house made desserts.

Asian Family Style Menu

Hors d’ Oeuvres

Shrimp and pork summer rolls with mint and jalapeno

Chicken Satay with a Thai Peanut Sauce

First Course

Grilled and raw asparagus salad / local greens and veggies / Burrata / Focaccia croutons

Entrée served family style

Korean BBQ beef short rib

Miso roasted California Sea Bass

Chinese long noodles / local veggies / hoisin / garlic

Baby bok choy / tofu / ginger

Ny style Cheese cake with summer fruit

We are happy to customize any menu.

Please ask about our house made desserts.

Italian Family Style Menu

Hors D’oeurves

Cherry tomato and mozzarella skewers with basil and brioche crouton

Mushroom and mozzarella Arancini with basil tomato sauce

First Course

Roasted Farmer’s market baby carrots with Arugula, hazelnuts, goat cheese and tarragon-mustard vinaigrette

Grilled Asparagus and Mushroom Risotto

Sea Bass with Saffron-Mussel sauce

Roasted Filet Mignon with capers, pancetta and balsamic jus

NY style cheesecake with summer fruit

We are happy to customize any menu.

Please ask about our house made desserts.


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Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers - Recipes

Curried Sweet Potato Salad with Cashews and Golden Raisins

Curried Sweet Potato Salad ingredients: (serves 4)

4 sweet potatoes, peeled and cubed
2 tablespoons olive oil, plus 1 tablespoon for baking sheet
½ teaspoon yellow curry powder
• Pinch cinnamon
1 teaspoon salt
¼ cup toasted cashews
¼ cup golden raisins
2 ribs celery, diced
1 tablespoon fresh cilantro, chopped, plus 1 tablespoon for garnish

2 tablespoons mayo
1 tablespoon honey
¼ teaspoon yellow curry powder
• Pinch cinnamon
½ teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon cider vinegar

-Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle with the 1 tablespoon of olive oil.

-In a medium sized bowl, toss together the peeled and cubed sweet potatoes, the 2 tablespoons of oil, the curry powder, the pinch of cinnamon and the salt, until well coated turn out onto the oiled and foil-lined baking sheet, and bake for about 30 minutes until sweet potatoes are tender, but not too soft remove and allow to thoroughly cool before dressing.

-Prepare the dressing by whisking all dressing ingredients in a small bowl until well combined, and once potatoes are cool, add the dressing, the cashews, the golden raisins, the celery and the cilantro to the potatoes and gently toss to coat check and adjust seasoning, if necessary.


Ingredients

1 1/2 pounds asparagus, tough ends cut off

1 tablespoon capers, roughly chopped

1 tablespoon minced cornichons (about 3 cornichons)

4 tablespoons minced minced herbs: Include parsley and any combination of dill, tarragon, chives and chervil

1 tablespoon freshly squeezed lemon juice, or a little more, to taste (one juicy lemon should yield the right a little more than a tablespoon)

1 tablespoon Champagne vinegar or other white wine vinegar

Freshly ground black pepper


Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers - Recipes

If you’re like me , there are some days you will not be going to the grocery store. Maybe it’s Sunday and you know how crazy the parking lot is or perhaps it’s a warm Thursday night and you’ve had it. (What is “it?”) Could be you’re too busy enjoying the irises blooming for the first time in eleven years – below. Or you’re avoiding the mama robin nested outside your back door so you can work in the garden without her defecating on you. (Second photo below: Yes, she did this to me.)

In reality, you unthawed nothing because you were, uh, working, reading a sleazy novel at the pool, running kids, on a hike, at a meeting, or watching movies. Could be you’re lazy, which is an admirable once-in-a-while quality. Do cultivate it. You are not lighting the grill and you’re not opting out by ordering pizza or Chinese. You could eat a green salad. Again.

Instead, you’ll peek into your well-stocked pantry and find canned cannellini or northern beans right next to a big stack of cans of wild, sustainable pole/line-caught tuna in oil or its own juices. (Please don’t eat tuna packed in water. Imagine hamburger in water. Pork chops in water. No you wouldn’t do it. Don’t eat that tuna, either.) If you can find Italian tuna in a glass jar, all the better.

SCROLL WAY DOWN BELOW RECIPE FOR A BIT OF INFO ON HOW TO COOK YOUR OWN INCREDIBLY FIBER-FILLED BEANS…

If your larder includes a selection of ripe tomatoes , avocados, onions, and your garden is lush with cool green herbs, you’re in business. No yard? A bucket of herbs on the porch or in a south window will also work, as will a trip to the farmer’s market.

A little chop, a gentle mix, a lathering of heart-healthy olive oil, a big squeeze of lemon, several turns of the pepper grinder, and the dinner business is dispensed with. This recipe is a simple riff on one in my soup cookbook, SOUPS & SIDES FOR EVERY SEASON, though it took me a while to think of that. Beans, veggies, lemons, olive oil they’re just summer non-cooking love to me.

If you’ve made “Tuna-Cannellini Bean Salad with Feta,” you might want to give today’s offering a whirl, too. Make enough for tomorrow’s lunch, too. Why not? It’s a quick, happy tummy-filler, inexpensive, keeps, and is even good for you. Want a picnic? Pile the bean and tuna salad into containers and take the avocados whole along with a knife and cutting board. Assemble the salad on site. Try this:

TUNA-CADO DINNER:

No-Cook WHITE BEAN SALAD WITH AVOCADO AND TUNA

Do what you like with this little ditty. Cucumbers? Why not? Fennel? Sure. Zucchini? Of course. Be happy in your stirring. If you’d like, you can also sprinkle in 2 well-crumbled pieces of bacon. Adjust salt accordingly.

  • 2 15-ounce cans cannellini beans, drained and rinsed (about 3 cups cooked beans)
  • Extra virgin olive oil (1 teaspoon to start + 4 tablespoons later)
  • Kosher salt and fresh ground pepper
  • 2 cans wild, sustainable tuna (flaked with a fork in a small bowl)–no need to drain
  • 1/4 cup each: minced red sweet pepper or tomatoes, minced red onion, chopped kalamata olives (can sub 1/8 cup chopped capers or pickles OR 2 mashed anchovy fillets)
  • 1/4 cup each chopped fresh parsley and basil (reserve a bit for garnish)
  • 2 lemons: one to juice in salad and one in wedges for garnish
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon crushed red pepper, optional
  • 2 ripe avocados, cut in half, peeled, seeded. Slice each half into four pieces vertically. (Don’t forget to rinse the avocado before slicing in half.)—-Can sub 2 cups cooked green beans (Use 1/2 cup as the base for each salad.)
  • 2 cups fresh greens, such as spinach
  • 1/4 cup chopped very sharp Cheddar cheese, such as Cabot or Dubliner (Can sub grated Parmigiano Reggiano cheese.)

Mix together beans with a drizzle (1 teaspoon) olive oil and a just a pinch of salt and pepper. Let sit a minute or two. Add tuna, red pepper, red onion, olives, parsley, basil, the juice of one lemon, red wine vinegar, the crushed red pepper-if using-, 1/2 teaspoon each kosher salt and fresh ground pepper, and 4 more tablespoons of extra virgin olive oil. Stir together well, but gently so that beans aren’t mashed and tuna is somewhat flaky. Taste and adjust seasonings, including lemon juice and vinegar. (I occasionally add a little Tabasco to this sort of salad.)

Line 4 plates or bowls with spinach leaves, sprinkle with salt and pepper, and top each with 4 avocado slices (half an avocado). Using a dry (metal) measuring cup, scoop out 1 cup (press a bit into the measure to shape the salad) and tip out carefully onto each avocado half to maintain domed shape. Garnish with reserved fresh herbs, a little sharp Cheddar, any of the other chopped vegetables leftover, and the lemon wedges. Give the whole salad one last grind of black pepper. Any left: It’s lunch!

Wine: I’ll bite the acid bullet and throw in a cold Sauvignon Blanc here. If you can’t handle that, a Viognier or even a Riesling could work.

Dessert: Strawberries

COOKING YOUR OWN BEANS GENERAL INFO: You could also have cooked some dried beans in just a couple of hours on the stove OR overnight in the slow cooker to avoid heating up that kitchen. They will even cook covered in an old roasting pan in the oven, as will bean soup, by the way. (SLOW COOKER BEANS AT ALTITUDE -above 3,000 feet- You’ll need to soak beans 8 hours –or cover with water in a pot and boil for 10 minutes and let sit an hour–and then cook with lots of water 10-12 hours. Start them on high for an hour or two. I find cooking them on the stove after the 10 minute/1 hour starter soak is just a whole lot easier and faster at 6,500 feet. No trouble at all. I also occasionally fix them in the microwave, though it takes a very large bowl that will fit in your microwave.)

If you’re not at altitude, you probably might be able to skip soaking your beans that’s the current wisdom. You will, I think, have less rumbly tumbly if you do soak them using any method, though. Garlic and/or ginger in the pot also helps. That’s my experience. (If you eat beans or lentils every day, your tumbly will be just fine with rarely a rumbly at all.) “Oh, bother,” as Winnie-the-Pooh would say.

If you liked this, you might like my

Puy Lentil-Sweet Potato Salad with Mustard and Thyme (Puy lentils are green lentils from near Le Puy-en-Velay, France. Any lentil will do, though I prefer a green lentil here and, even better, green lentils from Le Puy-en-Velay, which are jewel-like.)


Watch the video: Tim Maelzer kocht Pasta mit drei Sossen 2014