Thursday, June 14, 2012
Summer Salads: Tuna and Greens!
Not sure what to make for dinner this weekend? TFT HK founder Steph Tan is here to help! See below for her simple, delicious salad, packed with antioxidants, omega-3 fatty acids, and healthy polyunsaturated fats. Remember, when buying canned tuna, select dolphin-safe varieties of yellowfin (caught by troll/pole, instead of longline) or albacore from waters off of the US or Canada. For more information on how to select fish responsibly, check out this Seafood Selector from the Environmental Defense Fund:
Tuna and Greens
Here's a quick, healthy summer salad, which I find equally satisfying for weekend and weekday dinners. I used mache leaves for the salad, but any type of greens are fine. Also to save time, I used a black olive tapenade which I bought from Just Green on Graham Street (they also have a store in Wan Chai, on St. Francis Street, and on Lamma). They offer a great variety of organic products!
Ingredients (serves 4)
1 Vine Cherry Tomatoes
Canned Tuna (in water)
6 tsp Olive Oil
2 tsp Balsamic vinegar
1 tsp Mustard
Black Olive Tapenade
Clean and cut all vegetables.
Season tuna with salt, pepper and a little bit of olive oil.
For the dressing, mix salt, pepper, mustard, vinegar together. Slowly whisk in the olive oil.
Season the salad.
On a serving plate, add in dressed vegetables, tuna, sun-dried tomoatoes, olives, and anchovies.
Slice and toast bread. Add black olive tapenade.