The staple of lunch all across America, tuna gets a facelift in this updated recipe for tuna salad using Ortiz tuna from Bermeo, caught in the Cantabrian Sea on the Basque coast of Spain, and with no heavy mayo. Serves 6 as a lunch entrée, layered between crisp greens or your favorite slices of whole wheat bread.
- 12 oz. Ortiz tuna, packed in oil
- 1 organically grown fennel bulb
- 4 red or white organically grown spring onions
- 2 tablespoons freshly chopped organically grown curly parsley
- 1 tablespoon freshly chopped tarragon
- ¼ cup freshly squeezed organically grown Meyer or Eureka lemon juice
- ¾ cup LHF California extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Organically grown crisp greens such as romaine or butter lettuce
Drain the oil from the tuna.
Finely chop the fennel bulb head.
Chop the bulbs and soft parts of the onion stalks.
Chop all the fresh herbs and squeeze the fresh lemon juice.
In a small bowl, whisk the olive oil, fresh lemon juice, tarragon, parsley, and salt and pepper to taste.
In a medium bowl, combine the tuna, fennel, onion, and the dressing.
Serve directly on the crisp greens, or with the lettuce between two toasted slices of your favorite bread.