Zephyr Paquette's Summer Tuna Salad

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Ingredients

1 summer squash or Zucchini
1 bunch arugula
2 ea carrots
2 ea beets, golden preferred
1/2 cup peas, shelled
1/2 cup tomatoes
1 can tuna
1 can (home) pickled peppers
salt and pepper
oil and vinegar

Preparation

1
Chiffonade arugula. set aside.
2
Open tuna and drain.
3
Slice tomatoes in half.
4
Blend 1/2 the arugula and all these ingredients together, add 1/4 cup oil, touch of salt and few shakes of pepper. Let sit.
5
Blanch peas.
6
Peel beets, carrot and zucchini in this order. Be sure to peel zucchini last.
7
Place all other ingredients, except peppers in bowl and mix. Add 1 tbsp salt and let set until zucchini sweats.
8
Drain and add pickled peppers, toss.
9
Top with tuna mixture.

Tools

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About

The winning recipe of Ready Set Go Cook at Seattle's U District Farmers' Market, by chef Zephyr Paquette of Elliott Bay Cafe.

Yield:

1 servings

Added:

Sunday, August 22, 2010 - 10:00am

Creator:

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