Smoked Albacore Salad with Goat Cheese and Red Wine Viniagrette
As I general rule, I limit my seafood consumption based on the sustainability guidelines from the Monterey Bay Aquarium’s Seafood Watch program. Since most tuna is caught using longlines that result in a substantial amount of bycatch (other fish, turtles, marine mammals, and seabirds that are discarded at sea), I don’t eat tuna very often. Imagine my surprise when I came across the following at my local farmer’s market:
Sustainably caught (hook and line) tuna! And by a local fisherman, although he travels up the coast to actually catch the tuna. Plus, I was informed that the canning method they use only cooks the fish once, instead of twice, making it much more flavorful than anything you’ll find on the shelves of the grocery store.
After picking up an array of wild greens from a different vendor for my salad base, I rushed home, eager to try out this tuna, and it delivered!
The recipe below makes 2 generous servings. The patties re-heat fairly well, but they are definitely better right out of the skillet. I recommend inviting a friend over for dinner.
Local Ingredients: Farmer’s Market Field Greens, Capriccio Tuna, Cal Poly Eggs
1 can smoked tuna (sustainably caught!)
1/3 cup bread crumbs
1/2 small bunch parsley
4-5 cups field greens or other lettuce (something with a bit of a bite to contrast the cheese and tuna works well)
1/4 cup red wine vinegar
3 tbsp olive oil, 1/2 tbsp reserved
3 oz goat cheese
Chop parsley. Add to medium mixing bowl with tuna, eggs, breadcrumbs. Mix with your hands until combined. Form 6 large patties. Heat 1/2 tbsp olive oil in a medium skillet over high heat. Cook patties until a dark golden crust forms on both sides (approximately 6 minutes total).
As the patties cook, roughly chop greens and arrange on a plate.
Combine red wine vinegar, remaining olive oil, and a dash of salt and pepper in a sealed jar. Shake to combine.
Once patties are hot, plate on top of greens.
Crumble goat cheese, then add vinaigrette. Serve hot!