My Grandmother, Teodora, has so many great recipes, so here’s another one from her, Tuna Salad! I love tuna salad covered in mayo and rich, BUT this version is even better and healthier. No mayo, just drizzled in olive oil and vinegar. Hope you enjoy!
Yields: 4 servings
2 potatoes, peeled and cubed
1 carrot, peeled and chopped small
1 cup peas
1 teaspoon salt, and to taste
3 5-oz cans albacore tuna
4 tablespoons olive oil
2 tablespoons white vinegar
pepper, to taste
3 tablespoons white onion, chopped fine
10 green or black olives (optional)
1) Peel and cut potatoes into small cubes and place in a large pot filled with water. Add carrots, peas, salt and bring to a boil. Cook until the vegetables are tender, approximately 15 minutes.
2) When 5 minutes remain in cooking the potatoes, drop in the eggs, one-by-one, into the boiling water, to poach them. After they’re poached, remove eggs, peel and mash two in a separate bowl. Set aside the remaining two for later. Remove pot from heat and drain water. Add tuna, olive oil, and vinegar and mix together really well. Add salt and pepper, to taste.
3) In a medium-sized serving dish, layer the onions and olives. Add a layer of the vegetable and tuna mixture. Add a layer of eggs. Repeat one more time. Peel and neatly slice the remaining two eggs, and decorate the top of salad.