FOR YOUR PICKNICK BLANKET

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Craving a classic sandwich? Visiting the deli for your tuna salad will do in a pinch, but with twenty minutes and a few ingredients, you can make an outta-this-world version yourself.

  1. Soft boil three eggs.
  2. While the eggs are cooking, dice a quarter cup of purple onion.
  3. Rough chop an eight of a cup of capers, more if you like that briny flavor.
  4. Open two cans of tuna packed in olive oil, and empty them into a large bowl. If you’re feeling really fancy, grill a fresh tuna steak, and gently shred.
  5. Add two TSPs of crushed black pepper, and two TBSPs of Dijon mustard.
  6. Remove your soft-boiled eggs from the water, then rinse and peel them before adding to your bowl.
  7. Smash the eggs with the back of your fork, and watch those delicious yolks coat your ingredients.
  8. Drain and rinse a can of white beans, and add to your bowl.
  9. Squeeze the juice of one lemon half into the bowl.
  10. Vigorously stir all ingredients until combined, then drizzle a TBSP of olive oil over the mixture before giving it one final stir.
  11. Toast your bread or prepare your greens, and spoon a few scoops of your gourmet salad on top.
  12. If you have it, top with a sprinkle of Maldon salt for more zip in each bite.

This recipe makes four generous portions, and takes on a new dimension of flavors after overnight refrigeration. Make this and grab a bottle of wine, a baguette, and the one you love for an easy picnic in the park this weekend. Happy eating!

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