Tuna And Curly Endive Salad With Romesco Vinaigrette (Xató)
Indulge in a flavorful and vibrant Mediterranean Tuna Salad showcasing a harmonious blend of toasted almonds, roasted red bell pepper, and endive leaves dressed in a zesty red wine vinaigrette. Tantalize your taste buds with each bite of tender tuna, accompanied by the luxurious richness of oil-cured black olives and the satisfying crunch of almonds. Perfect for a quick and elegant meal that effortlessly combines textures and flavors to create a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 cup almonds, toasted
- 1 Tbs. chopped garlic
- 2 tsp. red pepper flakes or 1/2 tsp. cayenne
- pepper, or to taste
- 1 large red bell pepper, roasted, peeled,
- seeded and chopped
- 1/2 cup red wine vinegar
- 1 cup olive oil
- Salt and freshly ground black pepper, to taste
- 3 small heads curly endive, leaves separated
- and torn into pieces
- 2 cans (each 6 oz.) tuna in olive oil, drained
- 3 hard-cooked eggs, peeled and quartered
- lengthwise
- 1/2 cup oil-cured black olives
Instructions
- To make the vinaigrette, in a food processor, combine the almonds, garlic and red pepper flakes. Pulse until the mixture is the consistency of fine crumbs. Add the bell pepper and pulse to combine. Pour in the vinegar and process until pureed. Gradually add the olive oil in a slow, steady stream, processing until the oil is emulsified and the vinaigrette is the consistency of thick cream. If it is too thick, thin with a little water. Season with salt and black pepper.
- Distribute the endive leaves evenly among individual plates. Break up the tuna into bite-size pieces and arrange it on top of the endive. Drizzle the vinaigrette over the top and garnish with the hard-cooked eggs and olives. Serve immediately.
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