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Fregula with tuna salad, celery and bottarga

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.

If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a nice day!

Fregola salad with tuna, celery and bottarga

Fregula SALAD WITH TUNA, CELERY AND BOTTARGA

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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

PROCEEDINGS

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.

Fregula with tuna salad, celery and bottarga

 

Fregula with tuna salad, celery and bottarga

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12 comments

Maurizia Le Ricette del Pozzo Bianco July 2, 2014 at 20:48

Hi Ada! Your dishes are always ….. perfect!

Reply
Sicilians creative in the kitchen July 3, 2014 at 11:13

And you're always… too kind! I embrace you strong!

Reply
Chelsea July 29, 2013 at 03:12

This looks so good. Great presentation!

Reply
Sicilians creative in the kitchen July 29, 2013 at 11:59

Welcome to my blog and thanks!

Reply
Erica Of Paul July 27, 2013 at 07:40

O Gnamm….. I had in mind an unusual version of fregola, But first I think I will prepare an inspired to your! Great!!

Reply
Sicilians creative in the kitchen July 27, 2013 at 20:42

And I will wait to see your to take inspiration! ada kisses

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Francisco José gomez July 27, 2013 at 01:35

Me encanta tu ensalada.
Coincide comtigo en esto de la imaginación en la cocina.
Mezclar sabores equilibradamente
Es lo mio jajjjajajjaja. y soy de los que digo que. Cada maestreillo tiene su librillo. Saludos desde españa.

Reply
Sicilians creative in the kitchen July 27, 2013 at 20:46

Gracias!I'm so happy that you like my recipe! Welcome in my blog,I agree,Kid's crativity,imagination and ingredients well balanced is the secrets of the cuisin!

Reply
Joan Lombardi July 26, 2013 at 14:08

What a beautiful creation! Sometimes I am still amazed of the variety of ingredients and combinations that our kitchen offers us. And when these ingredients meet the fantasy. ….

Reply
Sicilians creative in the kitchen July 26, 2013 at 15:19

You're right! Our kitchen has an infinite possibility of combinations! Really you could eat every day of your life a different dish…you just need to have some’ fancy! A hug! ADA

Reply
Giulia July 25, 2013 at 11:22

This is the second recipe I see with fregola today…that desire you're making me come!!! See you soon!

Reply
Sicilians creative in the kitchen July 25, 2013 at 14:35

We see that the fregola is calling you! And you can't not respond!!! A hug, ADA

Reply

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