Sometimes I read a recipe that sounds good but just isn’t for me. One offering, in the previously mentioned Encyclopedia of Italian Cooking, was for a tuna salad rolled into a flame broiled red pepper and then cut in half as a pretty swirled appetizer. Now I’m all in favor of pretty meals with rich flavor, but that’s an awful lot of work when your living alone and preparing “meals for one”.
Arugula was in season and locally grown so finding that was the easy part.
Since it was an attractive meal I decided I deserved the Lenox China acquired a lifetime ago and never used enough for fear of breakage. The hardest part was finding a jar of flame broiled red bell peppers because I was not going to sit there and attack the pepper with a blow torch. On the fourth and final store, I got the product.
The recipe for the tuna salad is as follows
Tuna Salad Recipe:
5 oz can of Tuna Fish drained
1 ½ Tablespoon of Fresh Lemon
2 Tablespoons of Olive oil
4 black olives minced
1 large clove garlic minced
1 stalk celery minced
Well I would not claim this was a difficult meal to make and it certainly didn’t take any cooking, coffeepot of otherwise. The only boring part was mincing the vegetables.
After mincing the vegetables all the ingredients were mixed together.
It was good but the next time I make it I will probably substitute balsamic vinegar for some of the lemon juice, maybe half and half, for a smoother flavor.
Still it was good and a beautiful presentation and probably fitting that the colors of the Italian Flag are Green, white and red.