Tuna Salad with Neonata

THE FORKING TRUTH
40Ingredients
105Minutes
Calories

Ingredients
US|METRIC

  • 6 3/8 ounces light tuna (drained)
  • 3 tablespoons Neonata
  • 10 olives (cured, – pits removed – rough chopped)
  • 1 lemon (– the fresh juice and zest)
  • 2 tablespoons sweet onion (– chopped well)
  • 1/4 cup corn (leftover sweet grilled)
  • 1 tablespoon celery leaves (– chopped well)
  • 1 tablespoon balsamic vinegar
  • sea salt (fresh crushed, to taste, you won’t need much at all)
  • crushed black pepper (Fresh, to taste, you won’t need much)
  • 1 cup spaghetti squash (cooked)
  • 4 green beans (– ends snipped off and cut in 3/4 inch diagonals, or a long bean…long beans are authentic)
  • 2 Thai chili peppers (– minced)
  • 1 garlic clove (a large one – minced)
  • 1 tablespoon turbinado sugar (– or to taste, palm sugar is the authentic ingredient one or use any brown sugar –, you might need salad slightly sweeter)
  • 1 tablespoon lime (chopped, with skin, or one key lime)
  • 1 teaspoon tamarind
  • 5 grape tomatoes (– cut in half)
  • 2 tablespoons peanuts (– crushed up a little but not too much – I cheated and used coconut butter toffy peanuts because my regular peanuts were spoiled…..but it tasted great!)
  • 2 sprigs cilantro
  • 4 potatoes (average size)
  • 2 ounces sweet butter
  • sea salt (fresh crushed, to taste)
  • fresh ground black pepper (to taste)
  • 2 pounds potatoes (– peeled – cut in half – in pot covered with cold water)
  • 1 tablespoon salt (– to put in pot of water with potatoes)
  • 4 tablespoons Neonata
  • 1 egg
  • 1/4 cup scallions
  • 1/2 teaspoon sea salt (course)
  • 1/8 teaspoon ground white pepper
  • 1 cup flour (bowl one)
  • 1/4 teaspoon cayenne (bowl one)
  • 4 eggs (– lightly beaten, bowl two)
  • 2 tablespoons dijon mustard (bowl two)
  • 2 cups panko bread crumbs (whole wheat, bowl three)
  • 2 tablespoons dried basil (bowl three)
  • 1/2 teaspoon sea salt (course, bowl three)
  • 1/2 teaspoon ground black pepper (bowl three)
  • non stick spray

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