Tuna Salad with Vegetable Agrodolce
Agrodolce is a traditional Italian sauce that combines sweet and sour flavors. It is a great way to preserve seasonal vegetables for later use. This antipasto salad pairs tomato agrodolce with fresh tuna slices for a very satisfying starter.
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Ingredients
1
yellow pepper, cut in small pieces
1
red pepper, cut in small pieces
1 cup
wax beans, snipped and cut in 2" pieces
1 cup
cauliflowers, cut in small fleurettes
1 cup
cipolline, peeled
1 cup
celery heart, cut into sticks 2" in length
1/2 cup
capers
5
bay leaves
2 cups
tomato puree
4 oz
white wine vinegar
2 tbsp
sugar
4 tbsp
olive oil
2 tsp
salt
Tuna Salad
1 1/2 cup
vegetable giardiniera, (vegetable agrodolce)
4
boiled egg, coarsely chopped
3 small cans
preserved tuna
8 oz
fresh tuna
A few
thin red onion, slices
1
iceberg lettuce, shredded
Olive oil
Salt and pepper, to season tuna
Instructions
For Vegetable Agrodolce:
- Preheat a sauté pan add oil and heat well.
- Add Cipolline and sauté until golden.
- Add the tomatoes and capers, salt and pepper, sugar and vinegar.
- Add all the vegetables and simmer for about 30 minutes.
- Remove from the fire and place while still warm in sterilized mason jars.
- Place the lids on them and close but not tight. Then place the mason jars in a pan lined with a cloth and fill with water about 2” high, put a wet cloth and a lid on it.
- Place in a preheated oven at 350F and bake for about half hour.
- Remove from the oven and allow to cool.
- Tighten the lids and store in a cool dark place until needed. Do not keep over 6 months.
- Season the fresh tuna with salt and pepper and a little olive oil.
- Sear for a few seconds on each side and allow to cool.
- Then slice into thin slices and prepare the salad.
- Place some lettuce on a plate, mix the giardiniera and the preserved tuna, place a spoonful on the lettuce.
- Garnish with the boiled eggs and the fresh tuna slices. Add the fresh onion, some salt and a good dousing of olive oil.