Chef Chuck's Tomato Tuna Salad

Insalata di Pomodori Tonno


A fresh tomato tuna salad prepared with red and yellow tomatoes, tuna, purple onions, lemon infused salt, basil and a good drizzle of olive oil. The lemon infused salt gives this summer salad a bright and lively taste. Serve with crusty Italian bread.


Tomato Tuna Salad
tomatoes
tuna
purple onions
lemon infused salt
basil
olive oil


Prepare salt ahead of time using a jar with a lid, cut up lemon slices add lots of sea salt and refrigerate for at least one day. In a bowl cut tomatoes in quarters, add chunks of tuna, slices
of onions, lemon salt, chopped basil, and a good drizzle of olive oil.

Chef Chuck's Pesto Tuna

Tonno


This tuna steak must be very fresh, and at least one inch thick. Be sure to preheat the pan, so it sears the tuna, this technique seals in the moisture and flavor. Fresh yellow fin tuna is a lean meat, with a large flake. This is one tender tuna. The pesto adds another element of flavor.


Seared Tuna
1 fresh tuna steak
extra virgin olive oil
sea salt
cracked black pepper
3-4 tablespoons pesto


Preheat a heavy frying pan over high heat for about 3 minutes. Rub olive oil on both sides of tuna, and then season with salt and pepper. Sear 2 minutes on both sides. Heat pesto and drizzle over finished tuna. Serves 2


Roasted Potatoes


4 large russet potatoes
extra virgin olive oil
3 tablespoons fresh sage, chopped
salt and pepper


Cut potatoes in medium size pieces, place on baking sheet and coat with olive oil. Sprinkle sage, salt, pepper and mix. Bake at 375 degrees for 25 minutes then toss and continue cooking 15 more minutes, or until golden brown.

Chef Chuck's Italian Tuna Salad

Insalata di Tonno e Fagioli

This is an easy salad to fix with all fresh and organic produce. It can also be made with fresh seared tuna. When adding balsamic vinegar to tuna it gives it a splendid new sweet flavor! I like this variety of veggies, because they are full of textures and color. It's a very healthy and delicious salad for the entire family to enjoy. Serve with thick crusty Italian bread.

Italian Tuna Salad
1 can solid white tuna
2 potatoes, roasted
1 large tomato, quartered
1 cucumber, sliced

1/2 red onion, sliced
1 can kidney beans, rinsed and drained
1 tablespoon fresh parsley, chopped
1 teaspoon oregano
salt and pepper to taste

2 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

Peel and cut potatoes in 1 inch cubes, place on a small baking sheet coat all sides with olive oil, salt and pepper. Bake at 450 degrees about 15 minutes or till golden brown, let cool. In a large bowl combine tuna, tomato, cucumber, onions, beans, potatoes, parsley, oregano, salt, pepper, vinegar and oil. Toss lightly and serve.