Summer is salad season which, ordinarily, would be a good thing.
Except that I’m growing a bit sick of salads. Yes, they’re healthy and light and easy to throw together but they’re just so..samey.
In a bid to liven things up in the TMBL household, I’ve been experimenting with
heavy drugs salad accompaniments.
But what are salad accompaniments? you ask (or you don’t because you’ve already grown tired of this endless exposition and skipped to the recipe).
Well, let me fill you in.
They are the dishes that go so well with a plain green salad that suddenly the meal is a riot of excitement and colour rather than the usual boring fare.
This tuna tapenade is one such accompaniment. You can stuff it in an avocado as I did, or have it on crackers, rice cakes, lettuce…basically whatever takes your fancy.
It makes a nice change from the standard tapenade and is deliciously salty and tangy.
It would also be a good picnic choice – provided there is space in the cooler for it. No-one wants to be remembered as the person who brought stinky fish to the party.
Tuna Tapenade (makes around 2 cups)
*adapted from The NY Times
- 6oz black olives, pitted
- 1 can tuna
- 2 tsps lemon juice
- 2 cloves garlic
- 1 tsp mustard
- 1 tsp sour cream (optional)
- Blitz the olives, garlic, lemon juice and mustard in a food processor until it’s almost a smooth paste (some chunky-ness is acceptable).
- Stir in the tuna (and sour cream if using). Refridgerate until needed.
Like this? You might also like: