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
Ingredients: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
Directions:Make the tonnato dressing:
- 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.
- With machine running, slowly drizzle in 1 to 1.5 cups of olive oil to emulsify.
- Set aside.
- Finely chop the remaining 2 shallots and place in a medium mixing bowl.
- Add the Banyuls vinegar, salt and pepper and let sit for five minutes.
- Whisk in 1 cup of olive oil.
- Set aside.
- Toss the butter lettuce with a small amount of Banyuls vin dressing.
- Arrange the leaves to cover a large dinner plate.
- Toss the cucumbers, radishes, haricot verts and potatoes with the Banyuls vin dressing and arrange the mixture over the butter lettuce.
- Crumble the remaining tuna and hard-boiled egg over the salad, then add the anchovies and julienned pepper.
- Using a spoon, drizzle the tonnato dressing over the salad.
- Sprinkle with fresh parsley and chives and serve.