Tuna Salad with Peppers, Onions and Olives

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Tuna Salad with Peppers, Onions and Olives

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Tuna Salad with Peppers, Onions and Olives

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Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City. He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival. Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent. Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation. He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.

Tuna Salad with Peppers, Onions and Olives

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Tags:

Tuna

Salad

Pepper

Peppers

Onion

Olive

Oil

Wine

Vinegar

Vinaigrette

Dressing

Mustard

Garlic

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Tuna Salad with Peppers, Onions and Olives

Ingredients

<!--[if !    2 large Harris Teeter Farmers Market tomatoes, cut in quarters
   1 Harris Teeter Farmers Market red bell pepper, julienne
   1 Harris Teeter Farmers Market green bell pepper, julienne
   1 small Harris Teeter Farmers Market onion, julienne
   1 can (12 ounces) tuna in water
   4 teaspoons H.T. Traders extra virgin olive oil
   2 teaspoons Harris Teeter white wine vinegar
   1/2 small clove Harris Teeter Farmers Market garlic, finely minced
   1/8 teaspoon Kosher salt
   1/8 teaspoon freshly ground pepper
   1/8 teaspoon dry mustard
   12 pitted black olives, chopped

Instructions

Arrange tomato quarters on a salad serving platter; place peppers and onions in center. Drain water from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar. Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad.

Transcripts

Phil Anderson: Hi! I am Phil Anderson, Harris Teeter's Executive Chef. Tuna Salad with Peppers, Onions and Olives, is what we're making today. Now the recipe calls for one green bell pepper, one red bell pepper. After I clean them, I cut them into julienne like matchstick size. Same thing with the onion. It was one onion and I cut them in kind of half circles, but we call it julienne in the recipe. I have 12 black olives. I would cut up three them, because that's what's going to go on just one salad and then two tomatoes.

Now these look kind of small tomatoes. I cut them in half and then cut the half in four wedges, and then we have about 7 ounces of albacore tuna. Albacore tuna is the best tuna. White, chunked, flaked, very nice, very good flavor. Then what we're going to do is we're going to make a little vinaigrette using extra virgin olive oil, white wine vinegar, some dry mustard and that's just a quarter of a teaspoon and clove of garlic that I've minced up and a little bit of salt.

Now you don't know how salty it is until you taste that olive to see if the olive -- olive contributes a lot of salt. So you want to be careful on the salt. The amount of food that I have here will make four salads, but I'm only going to make one because I have one right now. So how I am going to do that is, I'm going to put four pieces or wedges tomato here. That's although the same way, then some of the veggies. That's cool. A little bit of more put in there. Then we are going to put some tuna fish right over the top of that.

I want to keep it nice and pretty. Now I'm going to make the vinaigrette. I am going to take a quarter cup of the white wine vinegar, then mince into my mustard. That's a quarter of a teaspoon of mustard. This is one clove of garlic, minced. We are going to wait on the salt. We are going to dissolve the dry mustard. I've put the towel down here because it will keep my bowl from moving all over the counter.

Now I want to slowly put in my olive oil on a thin -- I'm trying to create an emulsion that double dried mustard acts as an emulsifier. I'm going to just drizzle a little bit over the top. I'm going to finish with the olives and I will depend on the salt and pepper shaker at the table, depending on how salty these olives are. There you have it. Tuna Salad with Peppers, Onions and Olives. Enjoy!