Tuna Salad Relleno with Chef Robert Ash

02 Jun, 2011

by The Pfister

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This isn’t your typical tuna salad. It’s a unique blend of tuna, onion, olive oil, watercress pesto and red pepper.
The creative and healthy combination is perfect as a light snack, but could also be served as a satisfying meal. The colorful watercress pesto adds the finishing flavors that will be pleasing to any palate.

Ingredients

  • 4 cans albacore tuna
  • 1 sm white onion, diced small
  • 2 stalk celery, diced small
  • 1 each lemons freshly squeezed
  • 2 tbsp fresh parsley, chopped
  • 2 cloves fresh garlic, chopped
  • 2 tbsp EVOO
  • TT Kosher salt
  • TT Fresh ground black pepper
  • 4-6 pc whole roasted piquillo peppers
  • 2 tbsp non-pariels (capers)
  • 1 bunch watercress
  • 6 cloves fresh garlic
  • lemon flavored olive oil

Directions

  • Drain tuna and in a non-reactive stainless steel mixing bowl combine the tuna, celery, onion, lemon juice, capers, parsley, and olive oil. Season with salt and pepper.
  • Stuff tuna mixture into the roasted piquillo pepper and reserve.
  • Thinly slice the fresh garlic cloves and in about ¼ cup of vegetable oil fry the garlic until crispy, place onto a paper towel lined plate to dry.
  • Clean the watercress and toss with lemon oil and toasted garlic season with salt and pepper, to be used as a side garnish.

Watercress Pesto

  • 4 oz Watercress lettuce
  • 1 clove fresh garlic
  • 1 tsp grated parmesan
  • 1 ½ tbsp toasted pine nuts
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • TT kosher salt
  • TT Freshly grated black pepper

Directions

  • Clean and roughly chop watercress.
  • Place all ingredients into a food processor minus the olive oil and pulse to incorporate.
  • Slowly add the olive oil in a steady stream until well incorporated.

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