Tuna Salad Italian Style

Tuna Salad Reborn

This simple salad takes basic pantry ingredients and turns them into a refreshing summer lunch.

1 can tuna, packed in olive oil
1 can cannellini beans, drained
½ onion, sliced thinly
red chile flakes
salt and pepper
1 to 2 fresh ripe tomatoes, sliced
5 or so fresh basil leaves

Combine the tuna, beans, onion, and seasonings together and put in the middle of a bowl. Arrange the tomatoes around the perimeter. Tear the basil leaves and sprinkle them on top. Serve.

How easy is that? You can drizzle on some balsamic vinegar if you like, too.
copyright 2006 Valerie Schneider

Insalata Grigliata

Grilled Salad. I've made this several times this winter when entertaining and it always receives rave reviews. You can use just use the chopped-up veggies, or toss them all in a bed of leafy greens. It's good with a little gorgonzola sprinkled on top, too.

2 zucchini, sliced in half lengthwise
1 small onion, peeled, cut off core and slice lengthwise
1 fennel bulb, trimmed and sliced in half lengthwise

Rub all the above with olive oil. Grill until tender but not charred or mushy. Let cool.

Cut the peel and all the white pith from an orange, then slice across into rounds. Place on top of bed of lettuce greens (if using lettuce). Add sliced celery and shredded carrot if desired.

Roughly chop the grilled veggies and add to the salad bowl.

Drizzle on balsamic vinegar and olive oil, toss and serve.

2006 Valerie Schneider

Gorgonzola Vinaigrette

This recipe is for you, Cara, my blue cheese-lovin' sister!

1/2 a shallot, minced
1 small clove garlic, minced
1 tsp. Dijon mustard
salt and pepper to taste
1 sprig fresh thyme, strip the leaves off the stem
aobut 1 tbsp. chopped fresh parsley
2 tsp. red wine vinegar

In a small bowl combine all the above.

Whisk in:
1 tbsp. olive oil
1 tbsp. mayonnaise

Then add:
a good handful of crumbled gorgonzola

Great on salad, obviously, but also good on steamed green beans or broccoli or mixed into pasta salad, too.

2005 Valerie Schneider

Green Beans

It's that time of year, when green, fresh produce begins to appear in the stores and in my garden. We've been enjoying the peas we planted in early spring, harvested a handful or two at a time, and are awaiting the appearance of the green beans. I found some beautiful, thin beans at the store, though and whipped them up for a delicious side dish to our grilled steak last night.

Fagiolini con Gorgonzola

You will need: green beans, olive oil, a clove of garlic, a handful of crumbled gorgonzola, some toasted walnuts

Steam or boil the beans until tender. Drain, and immerse in cold water to stop the cooking and set the color.

In a skillet, heat a drizzling of olive oil, then add a clove of garlic which has been sliced in half. Saute it until the garlic begins to color, then remove and discard it. (You just want it to flavor the oil.) Add the green beans, a sprinkling of salt and a generous sprinkling of freshly-ground pepper. Toss to coat and reheat the beans. Arrange on a serving plate. Sprinkling with crumbled gorgonzola cheese, then top with chopped, toasted walnuts.

So good!

Greek Couscous Salad

Summer has suddenly arrived! It's hot - hotter than normal for this time of year - and I don't like heating up the kitchen, so it's time to turn to hot weather items and the grill for sustenance. This salad is simple and fast....couscous cooks up in no time at all.

3/4 cup couscous
Bring 1 1/3 cups of water to a boil, then turn off heat, add the couscous and cover. Let stand five minutes. Fluff with a fork and refigerate to cool.

Chopped veggies (add as many or few of each as you like):
1/2 cucumber
a handful of cherry tomatoes, sliced in half
celery
green or red bell pepper
carrot
red onion

Toss with the couscous, along with a good handful of feta cheese.

Greek Dressing
juice of 1 lemon
several mint leaves, minced
several oregano leaves, minced
salt and pepper to taste
olive oil - about 1/4 cup
Combine the lemon juice and herbs, then whisk in the olive oil.
Add to the couscous. Chill until ready to serve. Then serve on a bed of shredded lettuce leaves.

Cool and refreshing!

Insalata di Risotto

In other words, Rice Salad!
This is a great hot-weather dish, and since the weather has suddenly shot up into the 90s here, it was a very refreshing side dish to our grilled chicken last night. I vary the veggies based on what's freshest or what is left-over in the fridge.

1 cup arborio rice
Bring abundant water to a boil, add the rice and boil, uncovered, until al dente. Drain and rinse. Cool.

Assorted chopped veggies:
green onions
zucchini
bell pepper
celery
carrot
fresh peas
chopped fresh spinach
chopped marinated artichoke hearts

Combine all together in a large bowl. Toss with creamy vinaigrette. Refrigerate to let the flavors mingle until ready to serve.

Creamy Vinaigrette
1/4 cup mayonaise
a clove of garlic, minced
2 TBSP red wine vinegar
2 TBSP olive oil
salt and pepper to taste
Wisk together. Toss with the rice salad.

Che buono!

Beans and Radicchio

Beans with Radicchio
I took a recipe I had for an Italian version of "beans and greens" and substituted chopped radicchio instead. Buono! Radicchio is a red chicory, slightly bitter, which can be used in salads, but is also good grilled or wilted, as in this recipe. When I buy radicchio in the grocery store, I always seem to stump the clerk who thinks it is a head of red cabbage.

1/2 small onion, chopped
2 cloves garlic, chopped
1/2 head of radicchio, chopped
a small handful of fresh parsley chopped (about 1 tablespoon when chopped)
a sprig of fresh thyme, minced
a can of cannellini or navy beans, drained and rinsed
1 tsp. balsamic vinegar

In a saute pan, heat the olive oil then saute the onion and garlic until tender, about 4 minutes. Add the radicchio and herbs, and cook over medium heat until wilted. Add the beans and stir well. Just before serving, drizzle on the balsamic vinegar, toss it and serve.