A tuna salad by any other name...

By Ken Hoyt

Eric Ripert is quite likely the best looking chef in existence (What's worse? I interviewed him once and he looks great in person. as well). He's also a super-talented and very successful.

Because he's French he gets to call his version of tuna salad by the name, Tuna Rillette. To be fair rillette translates to plank in French, yet in the culinary world it most often refers to a meat paste.

Check out Chef Ripert's version (via the NY Times). Here's mine:

Ken's Continental Tuna Salad

one 12-ounce can albacore tuna water-packed, drained thoroughly
2 Tbls. minced sweet onion
2 Tbls. minced celery
2 Tbls. small capers, drained
1 Tbls. fresh parsley, minced 1 tablespoons Dijon mustard
1/2 lemon, juiced
1/4 tsp. cayenne pepper, or to taste
1/4 cup extra virgin olive oil, more for garnish

In a medium sized bowl mix the onion, celery, capers and fresh parsley together, tossing lightly. Set aside.

In a separate bowl mix the mustard, lemon juice and cayenne pepper thoroughly. I like to make an emulsion for my dressing so I add the olive oil in a steady stream while whisking. You may skip the whisking without changing the flavor.

I often double or triple this recipe and use it as a topping on a mixed green salad the first time. Then the rest is stored for tuna sandwiches for lunch.

© 2008 Ken Hoyt

For more posts and recipes check out my blog.

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March 26, 2008

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About: My small business, Interior Advocate, provides design solutions for interiors. And I write about living...