Yesterday, hungry but with not much energy to cook a complicated meal I made an albacore tuna salad using the beautiful produce purchased last Satuday while at Portland Farmers Market. I had the green grape cherry heirloom tomatoes, lovely pink fingerling heirloom potatoes and my new friends, the cute Lemon Cucumbers.
All it involves is a quick steaming of the vegetables, boiling the eggs. Chop it all up, cut the corn off the cob (with knife) and mix in a bowl. Add the yogurt, salt and pepper to taste. The last touch was a sprinkle of fresh tarragon that brightened up the flavors of the vegetables not to mention liven up even more an already colorful (pinks, greens, yellows and white) and friendly salad.
I ate it warm but you may refrigerate it for a couple hrs before serving (I was just too hungry). A glass of wine and a small crusty baguette were happily polished off along with the salad. Not bad for an improvised and quick meal.
Albacore Tuna Salad with Lemon Cucumbers, Green Grape Heirloom Tomatoes and Corn
Albacore Tuna (from a can, troll caught)
Corn (steamed or grilled, fresh or from a can)
Green Grape (cherry) Heirloom tomatoes (or any cherry tomato will do)
Potatoes ( use heirloom but any new potato will do)
Boiled eggs (2-3)
Fage Greek Yogurt (about as much yogurt as you would normally use mayonaisse)
Fresh Tarragon (about 2 teaspoons, chopped finely (I used a mezzaluna)
Salt and pepper to paste
