Let me start with the tuna. Recently I made a tuna salad sans the canned tuna. Bought fresh tuna and grilled it, broke it into pieces and used it in Sara Moulton's recipe. Some will prefer canned tuna over fresh but I like the fresh.
A typical French type potato salad uses 2 pounds of boiling (red) potatoes boiled until just tender. Remove skins if you want, slice about ¼" thick and place into a large mixing bowl. Add ¼ cup of wine vinegar. Pour over hot, sliced potatoes. Stir gently until all liquid is absorbed. Set aside.
In a small bowl add 2 tablespoons wine vinegar or 1 tablespoon vinegar and 1 tablespoon lemon juice, 1 teaspoon prepared mustard such as Dijon type, ¼ teaspoon salt. Whisk until salt has dissolved and then add 6 tablespoons olive oil in a dribble. Add chopped spring onions or 2 tablespoons of minced shallots. Pour dressing over potatoes and stir gently.
To make this into a Nicoise, oil both sides of a 6 to 8 ounce piece of tuna. Sprinkle salt and pepper on both sides. Cook on a very hot grill for about 3 minutes per side. Break into chunks. Other additions: two or three hard-cooked eggs quartered, 6 to 12 anchovy fillets (drained) and ½ cup of Kalamata olives, pitted. Even more: tomato wedges and al dente green beans. Add all of these to the bowl before you add the dressing. Increase the dressing quantity to make 1 cup which means doubling the above measurements.
Top the salad with a couple of tablespoons of chopped, fresh, green herbs or parsley.
A typical French type potato salad uses 2 pounds of boiling (red) potatoes boiled until just tender. Remove skins if you want, slice about ¼" thick and place into a large mixing bowl. Add ¼ cup of wine vinegar. Pour over hot, sliced potatoes. Stir gently until all liquid is absorbed. Set aside.
In a small bowl add 2 tablespoons wine vinegar or 1 tablespoon vinegar and 1 tablespoon lemon juice, 1 teaspoon prepared mustard such as Dijon type, ¼ teaspoon salt. Whisk until salt has dissolved and then add 6 tablespoons olive oil in a dribble. Add chopped spring onions or 2 tablespoons of minced shallots. Pour dressing over potatoes and stir gently.
To make this into a Nicoise, oil both sides of a 6 to 8 ounce piece of tuna. Sprinkle salt and pepper on both sides. Cook on a very hot grill for about 3 minutes per side. Break into chunks. Other additions: two or three hard-cooked eggs quartered, 6 to 12 anchovy fillets (drained) and ½ cup of Kalamata olives, pitted. Even more: tomato wedges and al dente green beans. Add all of these to the bowl before you add the dressing. Increase the dressing quantity to make 1 cup which means doubling the above measurements.
Top the salad with a couple of tablespoons of chopped, fresh, green herbs or parsley.
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