Cold fregula salad with celery tuna and bottarga. Good and simple. Summer, time of cold salads, You can prepare before and representing a tasty dish. This is a nice alternative to rice salads or other cereals: Sardinian fregula is salad topped with tuna belly in olive oil (always sardo), celery, corn, black olives, Sun-dried tomatoes and bottarga. This salad is highly scented, Thanks to the fresh basil, and it's a great dish.
Fregula gives a special touch, to this salad, but I'm biased because I love it. In my opinion it lends itself perfectly to summer salad recipes because it remains al dente and well grained. Like l’saffron fregula salad, tomatoes and almonds, which is also vegan. If you can't find the fregula, you can replace it with rice (both basmati is integral), spelt, barley or even pasta if you prefer. If you don't know what’ it's the Sardinian fregula, you can take a look at the Video preparation of Sardinian fregula on my YouTube channel. And maybe even learn how to prepare it at home.
400 grams of Sardinian fregula
300 grams (drained weight) tuna in oil
4 stalks of celery
sweet corn as desired
15 black olives
8 sun-dried tomatoes
mullet roe as required
salt and pepper
extra virgin olive oil as required
fresh basil as required
Boil the fregula in boiling salted water according to the cooking time indicated by the pack. Drain, season it with a little olive oil so that it remains well grained and let it cool.
Meanwhile, drip the tuna in oil, stone and chop the olives, drain the corn and flush it under running water, clean the celery from all filaments and cut into thick slices about 3-5 mm and thinly slice bottarga. Slice into strips dried tomatoes.
Once the fregula has cooled, combine the tuna, corn, the olives, dried tomatoes, the celery and Basil chopped up (by hand, I recommend). Drizzle with olive oil and with lots of black pepper. Serve the fregula salad garnished with a few slices of bottarga, a leaf of Basil and celery.
MATCHING: Blend of Syrah and Vermentino, two indigenous grapes in Sardinia, the Karmīs the Contini Winery (in Cabras Oristano), is the wine that we recommend for this fresh and savory dish. Delicate aromas of peach and white flowers, its taste is mellow, fruity and persistent, with almond aftertaste.