A fresh palate

Needless to say, we moved again. We've been holed up and cut off, without internet or a phone connection, painting and scrubbing yet another kitchen (This one was snot green!). But we've still been eating well. And fortunately we have a reserve of photos and recipes to fall back on until we can start getting our film processed.

This recipe is for a quick salad of raw veggies and tuna with fresh mint. It's very fragrant and goes well with big flavourful meat dishes or as a stand alone. It's also explosive with a crisp Chardonnay. Something about the ripeness of the late summer harvests and juicy tomatoes pops, and it's a delicious way to dress up canned tuna.


Tuna salad with celery, carrot and mint in a lemon vinaigrette

4 romaine hearts, cleaned and torn
2 cans of tuna (pick your favourite, I go for the Italian brands in olive oil)
2 stalks celery, diced
2 large carrots, peeled and grated
2 small pickled red peppers, roughly chopped (spicy ones work well)
1 fully ripe hot house tomato, diced
2 sprigs of mint, chopped

For the vinaigrette

1 lemon, juice of
3 tbsp olive oil
1 tbsp mustard seed
1 tsp cracked black pepper
1/4 tsp dried dill
1 pinch of salt

Prep all your ingredients before hand. Gently stir together celery, carrots, peppers and tuna with a fork. Portion the tuna mixture onto a bed of greens in your serving dish or directly onto plates. Dress salads with diced tomatoes and mint and then drizzle with vinaigrette. Please drink with a crisp Chardonnay.