Fregula with tuna salad. Good and simple. Summer, time of cold salads, You can prepare before and representing a tasty dish. This is a nice alternative to salads of rice 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 very fragrant, Thanks to the fresh basil, and it's a great dish. The fregula gives a special touch, but I'm biased because I love it, but 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 fregula take a look at the Video preparation of Sardinian fregula.
Fregula SALAD WITH TUNA, CELERY AND BOTTARGAPrint This
- 400 grams of 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 with a little’ olive oil that remains well grainy and allow it to cool.
Meanwhile, drain the tuna in oil, stone and chop the olives, drain corn and sciaquarlo 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 salad of fregula garnished by some slices of fish, a leaf of Basil and celery.
THE PAIRING: 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.