Cookbook:Tuna and Herb Salad
| Tuna and Herb Salad | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Yes, canned tuna is the poster child for gross canned food, but this salad will change that.
Ingredients
[edit | edit source]- 1 can (12 oz) water-pack albacore tuna, drained
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tsp Dijon mustard
- 2 tbsp freshly-squeezed lemon juice
- 2 tsp grated lemon zest
- 6 tbsp extra-virgin olive oil
- ¼ cup fresh basil
- 2 tbsp fresh rosemary, finely chopped
- ¼ cup fresh oregano
- ¼ cup flat-leaf parsley
- ¼ cup fresh marjoram
- Hot sauce, to taste
- 1 tbsp Worcestershire sauce
- ½ cup crumbled feta cheese
Procedure
[edit | edit source]- Combine juice, zest, mustard, hot sauce, and Worcestershire sauce. Slowly stream in olive oil while whisking continuously until oil has been integrated.
- Season to taste with salt and freshly ground black pepper.
- Combine remaining ingredients except for cheese. Add dressing and toss to coat. Sprinkle with feta before serving.