By Teresa Quizoz from the June 2011 Edition
TUNA SALAD WITH EGGS AND GRAPES
“T” from Schooners
1 can water-packed tuna, well drained
3 hard cooked eggs, coarsely chopped ½ cup seedless green grapes, halved
2 tablespoons chopped red onion
1 teaspoon finely grated lemon zest Freshly ground black pepper, to taste
3 tablespoons mayonnaise
2 tablespoons sour cream
8 decorative lettuce leaves.
Combine the tuna, eggs, grapes, red onion, lemon zest, and pepper in bowl.
Toss gently with a fork.
Mix the mayonnaise and sour cream together, and toss this with the tuna salad.
Serve on lettuce leaves.
Recipe makes 4 portions.
1 large head Boston lettuce
1 pound green beans, cooked al dente.
1-1/2 tablespoons minced shallots or onions 1/2 to 2/3 cup vinaigrette dressing
Salt and pepper
3 or 4 tomatoes, cut into wedges (or 12 cherry tomatoes, halved)
3 or 4 potatoes, peeled, sliced, and cooked Two 3-ounce cans tuna, preferably oil-packed 6 hard-boiled eggs, peeled and halved
1 can of flat anchovy fillets (optional) or a little anchovy puree
1/3 cup small black olives 2 to 3 tablespoons capers
Arrange the lettuce leaves on a large platter, toss the beans with the shallots, a little of the vinaigrette, salt and pepper. Toss the tomatoes in vinaigrette. Arrange the potatoes and beans around lettuce with tomatoes and small pieces of tuna. Put halves of hard-boiled eggs, sunny side up, and curl an anchovy on top (if used). Drizzle remaining vinaigrette over salad; Sprinkle olives, capers on platter.
Recipe serves 6
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009