Delicious “Tonno” Salad
Yes, even in Autumn I eat Tuna Salad. My recipe came about with my incredible want to have some good tuna, which is hard to find in the USA. I was used to Italian Tonno. I never thought there would be such a difference. I’m not talking fresh, I’m talking canned. In olive oil, not in water. (Even in water would be great, as long as it tasted like tuna!) Italian canned tuna is pink , American is white. http://www.canned-tuna.com/ Anyway….
I mixed my Tuna with steamed cauliflower and some cappers and voila!, my fresh mayo recipe, and invented the most delicious version of Tuna Salad in this world! Even in Autumn!
Here’s my recipe:
- 2 cups steamed cauliflower
- 1 can Genova or Rio Mare Tonno/Tuna in olive oil, strained
- 1/2 cup fresh mayonnaise (recipe here: https://judifood.com/2013/10/25/e-voila/)
- 1 tbls cappers
- 1/2 stalk celery chopped finely (optional)
Flake the tonno, add all ingredients together and mix delicately with a wooden spoon.
Buon Appetito!
*I served my Tonno Salad on Butter leaf lettuce.
