Cauliflower and Tuna Salad

Name: Cauliflower and Tuna Salad
Total time: 45 min
Ingredients: 1 large or 2 small or medium cauliflowers, broken into small florets; 1 5-ounce can water-packed light (not albacore) tuna, drained; 1 plump garlic clove, minced or pureéd; 1/3 cup chopped flat-leaf parsley; 3 tablespoons capers, drained and rinsed; 1 tablespoon fresh lemon juice; 3 tablespoons sherry vinegar or champagne vinegar; 6 tablespoons extra virgin olive oil; Salt and freshly ground pepper

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Total: 45 minutes

Servings: 6

Author : Martha Rose Shulman

canned tuna capers cauliflower

Ingredients

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1 large or 2 small or medium cauliflowers, broken into small florets1 5-ounce can water-packed light (not albacore) tuna, drained1 plump garlic clove, minced or pureéd1/3 cup chopped flat-leaf parsley3 tablespoons capers, drained and rinsed1 tablespoon fresh lemon juice3 tablespoons sherry vinegar or champagne vinegar6 tablespoons extra virgin olive oilSalt and freshly ground pepper

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Instructions

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Step 1

Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.

Step 2

In a large bowl, break up the tuna fish and add the cauliflower.

Step 3

In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.