Tag Archives: salad

Not Sure About Nicoise

If it’s pink in the middle, it’s cooked too little.  A catchy little tune drilled into me by a dancing burger.  Undoubtedly commissioned to prevent BBQs from going down the tubes (literally), it was introduced to me in grade school.   To this day, every time a dining companion ponders the inquiry of how they’d like their burger cooked, heart palpitations ensue.  Just. Say. Well.

In the case of tuna, for me, it’s always been to the contrary.  Anything more than a light sear and it’s equivalent to pencil shavings.   The silken texture I love is gone with the wind.   Fluttering away with the pungent scent of a freshly opened can.

Finding myself these days on new horizons, it seemed fitting to give canned tuna a second chance.  In Korea, it’s economical and also readily available.  Whereas fresh tuna stands out for its unassuming flavor, canned tends to be a bit musky.  Deciding to harness this, I incorporated capers as a briny compliment.  Finished with a healthy dose of lemon juice, misconceptions flew out the window. Paired with an assemblage of veggies, eggs, and potatoes, I had a tasty spin on an old French classic. Bon appetit!

Tuna Salad Nicoise

Serves 4

For the dressing:

1 clove garlic, pressed or finely minced

1 tsp Dijon mustard

1 Tbsp fresh lemon juice

3 Tbsp olive oil

1 pinch salt

1 pinch black pepper

Whisk first three ingredients together in the bottom of a small bowl.  Add oil, one tablespoon at a time, while whisking rapidly to emulsify.  Finish with salt and pepper.

For the salad:

2 250 g cans light tuna

1/2 Tbsp lemon juice

1 Tbsp capers, lightly diced

4 cups lettuce, washed and torn

16 cherry tomatoes, halved

1 cucumber, sliced

8 new potatoes, boiled and quartered

4 eggs, hard-boiled and sliced

4 large bowls, to serve

Combine tuna, lemon juice and capers.  Set aside.  In bowls, arrange one-quarter each of lettuce, tomatoes, cucumber, potatoes, and eggs.  Top with tuna mixture.  Toss with dressing and enjoy!

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Your Guide to Getting Minted

“Always remember to look up and down.”

A friend’s advice after I’d just arrived certainly rang true.  Upon exploration of my new surroundings I found restaurants stacked four tall and neon-illuminated stairwells that led to karaoke heaven.  Born and reared in a nation never short on space, this was a new concept.  Big box super marts housing just over seventeen area codes weren’t all that shock-inducing.  Sprawl was a luxury I’d taken for granted.

Fields juxtapose with the surrounding high-rises

I admired the Korean ability to make efficient use of the space available.  When it came to homegrown produce, nearly everyone had a personal stockade of plants.  Whether the pots lined an apartment overhang or lettuce sprouted just between the highway and the on-ramp, every vacant patch was teeming with life.

Something’s minty…

Along my morning commute, I’ve noticed a bloom of plants that’s intrigued me.  Bearing a striking resemblance to the purchased-then-killed mint plants of failed garden endeavors, I gave it a whiff last spring.  Dismissing the notion, I wrote it off as a bountiful dream.  The other day, for whatever reason, I decided to give it another sniff.  This time I was certain–mint it was! My technical pruning knowledge quickly flew out the window.  I tugged and ripped like a mad-woman, anxious to fill my purse.  Buzzing off the menthol, my mind was on repeat–tabouleh, mojitos, freshhhh freshhhh>REPRISE tabouleh, mojitos, fresh fresh freshhhh…

When I found myself at home with my harvest, I figured it was time to determine a use.  Realizing I was packing heat with a red onion (also a hot commodity), I settled on an old stand-by.  A version of tabouleh, I found this recipe a few years ago in Cooking Light.  Its fresh ingredients and filling protein provide all the summer satisfaction one could dream of.  I had to do without my favorite part, the golden raisins, but it was still delicious. I tried substituting regular, but it just wasn’t the same.  

Moral of the story?  A second opinion is worth a million bites.

Healthy and delicious

Black Lentil and Cous Cous Salad

From Cooking Light, October 2008

1/2 cup dried black lentils (Or any variety, I used green)

5 cups water, divided

3/4 cup uncooked couscous

3/4 teaspoon salt, divided

1 cup cherry tomatoes, quartered 

1/3 cup golden raisins

1/3 cup finely chopped red onion

1/3 cup finely chopped cucumber 

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh mint

1 teaspoon grated lemon rind 

3 tablespoons fresh lemon juice 

2 tablespoons extra-virgin olive oil

1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.

2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.

Yield: 6 1-cup servings

***For questions about where to find the ingredients in Korea, check out the new Ingredient Guide!***

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