‘A Tuna Salad’ by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• u00bd pound small new potatoes, red or white
• u00bc pound snow peas
• 1 red bell pepper, roasted and peeled (or use u00be to 1 cup prepared roasted red peppers)
• 3-4 radishes, washed & dried
• 4 hard cooked eggs, peeled and cut into quarters
• 12 u2018Campariu2019 tomatoes, washed, dried and cut in half (FYI - u2018Campari tomatoes look like very large cherry
• tomatoes. I find them to have better flavor and sifter skins than cherry tomatoes)
• 1/3 cup large green olives, cut into quarters
• Optional: 2 large portabella mushroom caps, stems removed and wiped clean with a damp towel
• 1 pound fresh of fresh tuna or 12 ounces Spanish tuna preserved in olive oil
• 3-4 tablespoons olive oil for grilling
• Kosher salt and fresh cracked black pepper
• Vinaigrette Ingredients
• 1 tablespoon fresh shallots, minced very finely
• 1 medium clove garlic, peeled & mashed to a paste
• u00bd teaspoon Dijon mustard
• Optional: u00bc teaspoon Spanish smoked paprika
• 1/3 cup sherry vinegar
• u00bd cup extra virgin olive oil
• u00bc cup vegetable or grapeseed oil, plus more as needed
• u00bc teaspoon kosher salt plus more to your taste
• Fresh cracked pepper