Great recipe featuring smoked albacore?
I just bought a couple of pricey cans of smoked albacore at a little upscale grocery, motivated primarily by a fantastic smoked tuna salad sandwich I had at the SF Ferry Bldg Farmers Market a few months ago. I think it had some sliced shallots, capers, a little vinagrette, but it's been a while.
How can I use this ingredient to its best, and also feed a family of 4 with roughly 12-14 oz of fish?
Jacques Pepin demonstrated a recipe on one of his programs where he combined equal amounts of smoked salmon and cream cheese (he used 8 ounces of each and offered ricotta as an alternative to the cream cheese) with 2 teaspoons of lemon in a food processor and created a puree which he then pressed into a serving bowl and topped with chopped red onion, capers and a drizzle of olive oil. His idea was to use it as a dip for bread sticks.
I served it, processed a bit less than a puree, spread on toasted baggett slices with the capers et al topping, along side a crisp green salad with bacon bits.
With a glass of wine it made a nice informal dinner for two.
Sandwich or salad ... I would add some capers, artichoke hearts, grape tomatoes, good black olives, a good lemon vinaigrette and some feta or not and then place on a nice bed of chilled garlic couscous. This could easily be served warm which would be great
Chop fine and put on a grilled baguette as an appetizer or a sandwich.
Also a great pasta with artichoke hearts and a cream white sine sauce and fresh spinach.
Let me know if you want recipes and glad to post. Kim
2 cans tuna
2 tbsp red wine vinegar
4 tbsp evoo
2 tbsp capers, drained
1 medium shallot, minced
S&P to taste, I use kosher salt and fresh ground pepper
pitted and chopped oil cured black olives(nicoise olives if available)
crusty rolls of your choice
Mix first five ingredients plus S&P together. Cut bread and scoop out a litte from the bottom and fill with tuna mixture. Top with arugula, tomato and olives.
How about preparing a salad of your tuna, chopped tomato (no seeds or skins) finely chopped shallots, ricotta cheese, capers, chopped parsley and a few herbs and stuffing endive leaves,