Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Tuna Conserva with Potatoes, Radicchio, Green Olives, and Almonds. If you are so inclined, you can make your own tuna conserva (authors Nate Appleman and Shelley Lindgren provide a recipe at the beginning of the antipasti chapter) but high-quality olive oil packed tuna will work, too.
This hearty dish combines the tuna with crisp, bitter radicchio (just now coming into season); briny green olives; and creamy potatoes. It would make a perfectly delectable lunch. Let loose a little and have a glass of Fiano di Avellino, a full-bodied white wine from Campania with notes of honey, pears, and orange blossoms.
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Read more: In Season: Potatoes
- Yield:6 servings
- 6 round red or white boiling potatoes (about 2 pounds total)
- Kosher salt
- 1 head radicchio, cored, leaves separated, and torn into large bite-sized pieces
- 1/2 cup green olives, pitted and sliced
- 1 1/2 cups high-quality olive oil-packed tuna, drained
- 1/2 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup whole natural almonds, toasted and coarsely chopped
Place the potatoes in a 3- or 4-quart pot, cover with cold water by about 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat, adjust the heat to a simmer, and cook, uncovered, for about 30 minutes, or until the potatoes are tender when pierced with a fork but have not started to split. Drain the potatoes and let cool to room temperature. Cut the potatoes into 1-inch wedges.
In a large bowl, combine the radicchio, olives, tuna and potatoes. Drizzle the olive oil along the sides of the bowl, followed by the lemon juice and a generous pinch of salt. With your hands, gently mix the salad, ensuring that the olive oil and lemon juice and evenly distributed. Taste a piece of radicchio to check the seasoning, adding more olive oil, salt, or lemon juice to suit your taste.
Arrange the salad on a platter. Sprinkle with the almonds to finish. Serve immediately.