Posted May 3, 2017

Recipe: A Springtime Take on Tuna Salad

Eat + Drink

At Scala’s Bistro in San Francisco, Chef Justin Deering is known for creating fresh and modern takes on classic Old World cuisine. Today, he shares a recipe for the quintessential dish for the season — a light and flavorful springtime tuna salad — the perfect meal for dining al fresco.

Springtime Tuna Salad

Scala’s Bistro (San Francisco, CA) – Chef Justin Deering


1 can Sicilian tuna* 1 egg yolk 1 tbsp capers 1 tbsp lemon juice 1 tbsp Dijon mustard 3 shallots 2 to 2.5 cups olive oil 1/3 cup Banyuls vinegar 2 heads butter lettuce 1 cucumber, seeded and cut on the bias 3 breakfast radishes, cut into quarters 4 oz haricot verts, blanched 3 butterball potatoes, boiled and peeled 1 hard-boiled egg, cut into quarters 4 pickled white anchovies 1 piquillo pepper, julienned and tossed with paprika fresh parsley and chives, chopped salt and pepper, to taste

* Those in San Francisco can find this at Lucca’s on Valencia Street


Make the tonnato dressing:
  1. Place half of the canned Sicilian tuna, egg yolk, capers, lemon juice, Dijon mustard and 1 shallot in a food processor and blend until smooth.
  2. With machine running, slowly drizzle in 1 to 1.5 cups of olive oil to emulsify.
  3. Set aside.
  Make the Banyuls vin dressing:
  1. Finely chop the remaining 2 shallots and place in a medium mixing bowl.
  2. Add the Banyuls vinegar, salt and pepper and let sit for five minutes.
  3. Whisk in 1 cup of olive oil.
  4. Set aside.
  Assemble the salad:
  1. Toss the butter lettuce with a small amount of Banyuls vin dressing.
  2. Arrange the leaves to cover a large dinner plate.
  3. Toss the cucumbers, radishes, haricot verts and potatoes with the Banyuls vin dressing and arrange the mixture over the butter lettuce.
  4. Crumble the remaining tuna and hard-boiled egg over the salad, then add the anchovies and julienned pepper.
  5. Using a spoon, drizzle the tonnato dressing over the salad.
  6. Sprinkle with fresh parsley and chives and serve.