This recipe uses canned fish (a culinary tradition in Portugal!) to make a light, spring green salad. It’s an inventive way to cook with fish and perfectly showcases its flavor. You can easily swap out tuna for another canned variety, like mackerel or salmon.
INGREDIENTS
- 1 tsp., plus 2 Tbsp. Olivais do Sul extra-virgin olive oil
- 1 tsp. butter
- 3 Tbsp. whole blanched almonds
- Kosher salt
- Freshly ground pepper, preferably white
- 1 Tbsp. raspberry vinegar
- 4 cups spring greens, such as arugula, cress, purslane, or pea shoots
- 1 shallot, thinly sliced
- One 2.4 oz. can Briosa Gourmet tuna
- 3 Tbsp. sun-dried tomatoes, sliced
- Edible flowers (optional), for garnish
DIRECTIONS
1. In a small skillet over moderate heat, heat 1 tsp. olive oil with the butter. Add the almonds and cook, stirring, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Sprinkle the almonds with salt.
2. In a large bowl, whisk together the vinegar with the remaining 2 tablespoons olive oil. Season with salt and pepper. Add the greens and shallot and carefully toss to coat evenly.
3. To serve, distribute the greens onto 4 serving plates. Add the almonds, canned fish, and sun-dried tomatoes and garnish with the edible flowers.
This recipe is adapted from George Mendes’s My Portugal, published by Abrams Books in 2014. George Mendes is the curator of the Portugal Box. He is the chef-owner of Lupolo and the Michelin-rated Aldea, both in New York City.
