Tuna salad with beans and citrus vinaigrette

[I'm bored if I tell you again how beautiful, good, healthy, versatile and economical Bluefish? Probably yes, but I'm not giving up and I present to you a tuna salad (or king mackerel) absolute simplicity. Mackerel stew seasoned with a citrus dressing and accompanied by a ' Grove’ of vegetables: purple cabbage, celery, black olives, fresh broad beans and Mint. A light meal, I'd say summer, for a colourful and tasty appetizer in a fish dinner or as a main dish for those on a diet: the palate will suffer not certainly.

Ingredients for 4 people:

  • 800 grams of mackerel
  • 8 black olives
  • 800 grams of fresh beans (gross weight)
  • 3 sticks of celery
  • 150 grams of purple cabbage
  • salt and pepper
  • the juice of one small lemon
  • 6 Tablespoons extra virgin olive oil
  • half fresh onion
  • a few leaves of fresh mint

Boil the mackerel, After evisceration, in boiling salted water for 15 minutes. Remove them from the water and let them cool. Bone fish, remove the skin, remove the darker parts taking care to leave whole threads as much as possible and put them away for ten minutes in the refrigerator.

Peel the beans and remove the second inner Peel, coarsely slice the onion and place in a pan with a drizzle of extra virgin olive oil. As soon as the oil takes heat, combine the beans and two tablespoons of hot water, Add salt and blast the beans for 5 minutes: should not take color and must remain very crispy. In the meantime wash the celery, clean it by removing the stringy parts and make it into thin slices. Wash the purple cabbage and cut it into thin strips, too, chop olives coarsely.

Prepare the citronette putting lemon juice in a bowl, the oil, a teaspoon of salt and a pinch of pepper: beat with a fork until lemon and oil are amalgamanti and you will create a dense and stable emulsion.

Serve with mackerel in the Centre of the plate and all around, in no particular order (I prefer to say ' creative ') broad beans, celery, chopped olives and purple cabbage. Drizzle with vinaigrette dressing and garnish with a sprig of fresh mint.

THE PAIRING: A Pinot Grigio wine is our advice for this fish dish really light. We chose that produced by the Abbey of Novacella, former convent of the Augustinian Fathers in South Tyrol, producing wine from the twelfth century. I'm used’ a Pinot Grigio pale yellow, with aromas of lime blossom and banana, full flavour but at the same time delicate, ideal for a dish made of very light ingredients.

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9 comments

Manuela July 13, 2013 at 09:52

Delicious this dish…. just today I was looking for a recipe to prepare with tuna and I came across this your wonder…. Thanks Ada…. congratulations, as always impeccable!

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Sicilians creative in the kitchen July 13, 2013 at 11:34

Hi Manuela! I'm used’ a fresh salad and really light, but I love tuna and dislikes cover the taste of the sea! A hug, ADA

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Marina Parmigiani May 30, 2013 at 15:40

Simple simple, cool, yummy summer! Precious recipe, thanks from a mistress of bluefish!

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Sicilians creative in the kitchen May 30, 2013 at 16:22

Thank you thank you thank you!!!!

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Jeanne May 30, 2013 at 12:05

Nice idea! Eco-friendly, too, Since the consumption of mackerel is certainly preferable to that of tuna. If then is good…
This salad is definitely!!

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Sicilians creative in the kitchen May 30, 2013 at 12:41

Guys I'm delighted you enjoy because I am a huge fan of mackerel: environmentally sustainable for the sea, the environment, the wallets, the health. And what more could you want???? A salutone to all

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Claudia May 30, 2013 at 08:50

Ada Bonjour,
I try immediately…I love the mackerel boiled, but this salad must be just great!!!
Thanks!

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Mariangela May 30, 2013 at 07:07

Pretty good and healthy your recipe!!!!! I eat often mackerel and bluefish in General!!!!!

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conunpocodizucchero.it May 30, 2013 at 07:06

I don't get bored at all! and mackerel I love! even in damp! 🙂
very elegant for other presented so! you're getting all chic! 🙂
Kisses (sick) from your Sweety

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