Mediterranean Tuna Salad

     Another recipe from the BBQ. This recipe was given to me by a co worker and uses my fresh tarragon. I mentioned to her that I had tons of the stuff that I didn't know what to do with it, she remedied that.

     Tarragon is one of the French "fine" herbs. It tastes a bit like a combination of fennel and basil. It is the main seasoning in Bearnaise sauce and also used in Dijon sauce.

     This is a similar recipe to my favourite summer salad, the Niciose. Like Salad Niciose, you could probably substitute fresh grilled tuna for the canned with delicious results. I haven't..... yet.

Mediterranean Tuna Salad

Ingredients

1 can solid white tuna, drained

1 can white beans, drained and rinsed

1 grilled red pepper, canned or fresh, chopped

1 cup chopped pitted olives*

1 cup red onion finely chopped

Salad greens - endive, arugula, frisee or radicchio

Tarragon Mayonnaise Dressing

¼ cup mayonnaise

2 tablespoons sour cream

1 teaspoon Worcestershire sauce

2 tablespoons lemon juice

3 tablespoons fresh tarragon or 2 teaspoons dried

2 anchovy fillets, finely chopped or about an inch of anchovy paste**

Directions

Combine tuna, beans, red pepper, olives and onion and mix together.

Whisk or pulse in a food processor, all of the dressing ingredients until well mixed.

Pour about half the dressing into the tuna mixture and re-toss until combined

Place tuna mixture on a plate/platter lined with salad greens.

Serve remaining dressing on the side.

* I use Kalamata olives and just warn my guests that there are pits. I never use canned olives, only brined.

** I like the taste but not the texture of anchovies so always use the paste. It keeps longer and is easier to use.

     This was a delicious and interesting addition to my usual summer salad repertoire and one I will make again and again. Enjoy.