Tuna salad, that mainstay of Shabbat luncheons, tuna melts and salad plates, is perfect for summer lunches, dinners and picnics.
Below are three new takes on that old standby. All work well scooped on top of a green salad, spread in a sandwich or heated in a melt. The Smoky Barbecued Tuna Salad can also be used as a dip with sturdy crackers or cut vegetables.
Libyan Tuna and Potato Salad is reminiscent of the Libyan Jewish dish h’raimi, fish cooked in a mildly spicy cumin and tomato paste sauce. I’ve replaced the spicy paste traditionally used in the dish with the more readily available Sriracha sauce.
Matbucha is a cooked salad with tomato and peppers eaten in Morocco and Israel. The Moroccan Tuna Salad features many of the same ingredients in a yogurt-based tuna salad.
Please choose dolphin-safe tuna.
Libyan Tuna and Potato Salad
Serves 2-3
5 oz. can tuna packed in olive oil (see note)
1⁄2 cup cooked, peeled and chopped potato, 1⁄4-inch cubes
1⁄4 cup chopped red bell pepper, 1⁄4-inch pieces
2 Tbs. finely chopped red onion
1 tsp. tomato paste
1⁄2 to 1 tsp. Sriracha sauce, to taste
1⁄4 tsp. ground cumin
1⁄4 tsp. ground black pepper
1⁄2 cup cherry tomatoes
1⁄8 tsp. salt or to taste, if needed
2 Tbs. coarsely chopped fresh cilantro or parsley leaves
Drain tuna, reserving oil. Flake tuna. Add potatoes, red bell peppers, onion, tomato paste, Sriracha, cumin and black pepper. Stir well. Mix in about 2-3 Tbs. of the reserved oil from the tuna can until salad is just moistened. Cut tomatoes into quarters and gently stir in. Taste. Add salt as needed. Mix in the cilantro just before serving.
Note: If tuna packed in olive oil is not available, use water-packed and drain well, discarding liquid. Use about 3 Tbs. of olive oil for moistening the salad in place of the reserved tuna oil.
Moroccan Tuna Salad
Serves 2-3
5 oz. can water-packed tuna
1 tsp. minced lemon zest
1 tsp. tomato paste
1 Tbs. finely chopped red onion
2 Tbs. chopped pitted Kalamata olives cut in 1⁄4-inch pieces
2 Tbs. chopped roasted red bell or pimento peppers cut in 1⁄4-inch pieces (see note)
1⁄4 tsp. paprika
1⁄8 tsp. ground black pepper
1 tsp. fresh lemon juice, as needed
2 Tbs. Greek-style or strained plain yogurt
1⁄8 tsp. salt, or to taste
1⁄8 tsp. sugar, or to taste
Drain tuna and discard liquid. Flake tuna and mix with zest, tomato paste, onion, olives and red peppers. Stir in paprika, black pepper, lemon juice and yogurt. Mix well. Taste. Add salt and sugar to taste and add additional lemon juice if needed.
Note: Look for prepared roasted red peppers in jars or as part of a market’s antipasti, olive or salad bar. Drain well before chopping and measuring.
Smoky Barbecue Tuna Salad
Serves 2-3
5 oz. can water-packed tuna
2 Tbs. finely chopped celery
2 Tbs. finely chopped red onion
2 Tbs. smoke-flavored barbecue sauce
1⁄4 tsp. fresh lemon juice
1-2 Tbs. mayonnaise
1⁄8 tsp. ground black pepper, or to taste
1⁄8 tsp. salt, or to taste
Drain tuna. Discard liquid. Flake tuna (if using as a dip, break up larger flakes). Mix in celery and onion. Stir in barbecue sauce, lemon juice and 1 Tbs. mayonnaise (add the additional 1 Tbs. of mayonnaise if using as a dip.) Taste. Add salt and pepper as desired.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs her food at www.clickblogappetit.com. Contact her at [email protected].