Pacific Northwest canned albacore tuna is our favorite pantry secret for making quick and delicious meals, especially when the weather warms up. Hand-packed and cooked just once, it stands up to the best European seafood conservas.
Inspired by the classic Niçoise salad, these dish layers cucumbers, pickled onions, and creamy avocado with the albacore. The fried capers add a nice crunch, but try not to eat them all before sprinkling over the salad (you might want to make extra).
WHAT YOU’LL NEED
½ cup rice-wine vinegar
1/2 tablespoon just date syrup
2 teaspoons salt
1 red onion, peeled, halved and thinly sliced
1 English or 3 Persian cucumbers, peeled if the skin is thick and waxy, sliced about 1/4-inch thick
4 green onions, roughly chopped
2 limes, juiced, about 1/4 cup
1 can Lummi Island Tuna
1 avocado, peeled and cubed
½ teaspoon or more finishing salt, such as Maldon
Freshly ground black pepper, to taste
3-4 tablespoons capers
Handful basil leaves, washed and torn
Handful cilantro sprigs, washed and torn
Handful of fresh mint leaves, washed and torn
3 tablespoons extra-virgin olive oil
Mix vinegar, date syrup, and 1 teaspoon salt with 1/2 cup hot water in a jar with a tight-fitting lid. Shake until date syrup is mixed thoroughly.
Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar.
The pickled onions will be ready to use in an hour or can be made ahead and kept in the fridge for up to a week.
In a large mixing bowl, dress the cucumber and spring onions with the remaining salt and lime juice. It should be fairly wet.
Transfer to a deep serving plate or wide bowl, be sure to include all the liquid.
Soak several tablespoons of salted capers in cold water for about 20 minutes, drain, and pat dry with a clean dish towel. Put them in a heavy skillet over medium high with enough olive oil to cover the bottom of the pan. Cook, shaking the pan occasionally, until browned and crispy, about 15 minutes.
Using the same (now empty) mixing bowl, spoon the tuna out of the oil and use your hands to break it up. Add the avocado, 3 tablespoons of pickled red onion, and 1 tablespoon fo the pickling liquid from the jar.
Use your hands to gently mix and scatter over the cucumber mixture.
Use the same mixing bowl to break-apart the tuna. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper.
Cover with torn herbs, generously drizzle everything with olive oil, and finish with fried capers. Enjoy immediately.
Locally and regeneratively raised, the beef from Carman Ranch is nutrient-dense and packed with flavor, truly reflectin the health and soil of the animals.
The beef box has over 5 pounds of chef’s cuts, individually vacuum-sealed in every box.
Subscribe to our RGF Fresh Box to get a weekly trove of delicious things. Spend $ 40 for $ 50 worth of RGF products, from daily staples to our newest favorite condiment. We’ll continue to highlight new producers from Portland and the US, as well as new discoveries and old-world standbys from across the globe.