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Wednesday, July 20, 2011

Tuna Conserva, Part Due

Tonight, I made part two of the four tuna conserva recipes in A16.  This one is meant to be the winter recipe, with radicchio as the base ingredient, but remade with baby mixed greens (a decent Alaskan substitute for radicchio), this made a terrific summer entree salad.  Essentially, it's the Italian version of tuna nicoise, with no hard-boiled egg and the additional of toasted almonds on top. 

It has a dressing of olive oil, lemon juice and salt, and the only real effort to it is boiling some small red or white potatoes and tossing the salad by hand.  That is to say, it's a perfect summer meal.

My husband and I ate it outside with a bottle of Washington State rose and a little rosemary bread. 
The tuna conserva is definitely more work than good canned tuna in olive oil, but it's actually better than it was when I first used it last Saturday.

As an NPR addict, I was thrilled to actually know the answer to the trivia question on The World, but it's only because it had to do with Italy and cheese.  Specifically, the delicious, creamy concoction known as burrata, which I last had at A16 last month.  The story of the Italian cheesemaker currently living in Vermont can be heard here:

I've recently found that we have a cheese store in Anchorage that brings in Italian burrata, which was a cause for much rejoicing.  If you haven't had it, what are you waiting for?

I'm off this weekend for a dip-netting trip with friends on the Kenai Peninsula in Alaska.  Salmon stories to come!

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