Smoked Tuna Caesar Salad
Light poached cold smoked tuna:
120g (0.3lb/5oz) cold smoked tuna (in a block), sliced into 2cm(just shy of 1″ slices)
3/4 cup milk
In a small saucepan, add the cold smoked tuna slices to the milk. Gradually heat the milk until just below boiling. A slight micro-bubble froth will form at the edges of the milk like a cappuccino. At this moment take off the heat and allow the smoked tuna to steep in the warm milk for at least an hour. If you have 2 hours, it will impart even more flavour to the milk. Remove the tuna from the milk, reserving both.
50g (0.06lb/1oz) light poached smoked tuna
Zest and juice of 1 lemon
4-5 cloves garlic, peeled, roughly chopped
3 tbsp Bles-Wold Greek-style yogurt
2 Tbsp Mighty Trio Organics flax oil
3 tbsp Smoked Tuna-infused milk
2 tsp salt
In a small food processor or in the beaker of a hand blender, add all the dressing ingredients. Purée until smooth.
For the salad:
12 cups mixed greens
Add 1/3 cup of the prepared dressing to the greens in a large bowl. Gently toss the greens and dressing with your fingers. Gradually add a tablespoon of dressing at a time to fully coat each leaf of green lightly, tossing with your fingers after each addition. Chop the light poached tuna into 1cm(1/2″) dice and top the salad. Serves 4 as a lunch salad or 6 as an appetizer.