27 July 2015
Summer garden tuna salad
The CSA box demands that we eat as many vegetables as humanly possible all summer long. This is simultaneously great and a problem.
Salads are the obvious solution, but an all-veg salad is usually not a sufficient lunch. Unless you want to make another entire dish, some sort of protein is necessary. I chose eggs -- we still have abundant CSA eggs -- and tuna, and decided to wake up the flavors with sriracha sauce, garlic, and fresh basil, scallion, and parsley. For some extra textural interest, I used a mix of cooked and raw vegetables. Altogether, this worked out super well.
If you aren't a tuna person, you can always leave it out and up the hard-boiled eggs to two, or sub in the cooked and drained beans of your choice. I'd probably go for white beans first, but any kind you like that maintains reasonable structural integrity should be fine. If you want to use other fish, maybe try fork-mashed sardines or a smoked fish of your choice. And of course, you can make this completely vegan by switching out both tuna and egg for beans. It's all good.
Some lime or lemon zest wouldn't be unwelcome, either.
Summer garden tuna salad
makes 2 meal-sized servings
1 cup broccoli florets in bite-size pieces
1 cup green beans in bite-size pieces
3/4 cup shredded/julienned cucumber
3/4 cup shredded/julienned zucchini (I used gold bar squash)
1 clove garlic, minced and pulverized thoroughly
1-2 scallions or a large handful of their greens, finely chopped
large handful basil leaves, finely chopped
large handful parsley, finely chopped
1 5-oz can tuna, drained
1+ tbsp olive oil
several good squirts sriracha or other hot pepper sauce to taste
any other veg you think sounds good in this circumstance
salad greens to serve
Put your raw egg in a small pot of water and set it on to boil. Cook for 9 minutes at a simmer. Scoop the egg out of the water and put it in an ice bath.
While your water is still hot, add your broccoli and green beans. Bring the pot back to a boil and cook for 3 minutes, or until the vegetables are done to your liking. Drain, shock briefly in cold water, and drain again.
While you're waiting for the egg and cooked veg to cool enough to use, cut up your cucumber, zucchini, garlic, scallions, basil, and parsley. Add them to a mixing bowl along with your tuna, olive oil, sriracha, salt, and pepper.
When the egg is cool, peel and dice it. Add your egg, broccoli, and beans to the bowl. Mix thoroughly. Taste and adjust seasonings.
Serve on a bed of salad greens of your choice, with an extra drizzle of olive oil and a little more salt and pepper.
A spoonful or two of leftover salad, combined with mozzarella cheese and another dash of sriracha, makes a good quick quesadilla filling. The cucumber makes it a little drippy, but it's still delicious.
How are you eating your fresh summer vegetables?