Vegetable and Tuna Salad
Vegetable and Tuna Salad
Ingredients
- 1 cup (30 g) fresh basil
- 1/2 cup (125 ml) canola oil
- 1 cup (250 ml) canned white beans (about half a 19 oz/540 ml) can), rinsed and drained
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 can (7 oz/198 g) tuna in oil, drained
- 1/3 cup (75 ml) mirin (see note)
- 1/3 cup (75 ml) rice vinegar
- 1 turnip
- 1 fennel bulb, stalks removed and bulb halved
- 2 radishes
- 1/2 English cucumber
- 1 cup (70 g) broccoli florets (with stems), finely chopped
- Fleur de sel
- Mini pitas
Instructions
- In a small pot of boiling water, blanch the basil for 10 seconds. Drain through a sieve, rinse quickly under cold water and drain well.
- In a blender, purée the basil with the oil until smooth. Season with salt and pepper. Line a sieve with 2 layers of cheesecloth and filter the oil. Set aside.
Vegetable and Tuna Salad