If the words “tuna salad” bring back bad memories of the creamy offering at delis and buffets, this Portuguese version may well change your mind. It is a delicious, Mediterranean take on a classic involving apples and black eyed peas. Yes, you read that right. No celery or mayonaise, those mainstays of American tuna salad. What, you might ask, makes it Portuguese? I think its the vinegar, which I’ve come to associate with Portuguese cooking. Think “vindaloo”, a Goan dish of Portuguese origin which literally means vinegar (vinho) and garlic (alho).
This is an incredibly easy dish, perfect for a quick lunch but also sophisticated enough in my opinion to serve at a party. It is from Recipes from My Portuguese Kitchen by Miguel de Castro e Silva, a gem of a book I chanced across in the Oxfordshire library. I’ve been dipping into for the past few months with excellent results and I highly recommend it to anyone wanting to make a foray into Portuguese cookery.
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Recipes from My Portuguese Kitchen by Miguel de Castro e Silva