We love tuna. Sushi tuna, fresh tuna, canned tuna. Yum! This recipe looked very different from all other tuna salads we've had as those are usually very creamy and mayo loaded. This recipe is very light and very good. It was refreshing. The carrots, surprisingly, provided a sweet flavor to the dish. The potatoes, we chose baby potatoes, were perfectly roasted and as always - so very good with rosemary. The rosemary bush we planted last fall (attempt #6 at a live rosemary bush) made it through winter and looks like it will survive and grant us wonderful rosemary for our recipes!
Also, olives can be overpowering in recipes sometimes, but for this one they were perfect. We did use a little more parsley though. The only thing that this recipe might benefit from is perhaps a very very light vinaigrette, maybe just an olive oil and salt drizzle.
This recipe comes from the most recent edition of the Costco Kirkland Magazine. I am unable to find a link for it online.
Note: we cooked the potatoes and carrots for 45 minutes, then turned the oven off and left the veggies in there to keep warm until we were ready to mix it in with the rest of the salad. This worked out wonderfully.
Also, olives can be overpowering in recipes sometimes, but for this one they were perfect. We did use a little more parsley though. The only thing that this recipe might benefit from is perhaps a very very light vinaigrette, maybe just an olive oil and salt drizzle.
This recipe comes from the most recent edition of the Costco Kirkland Magazine. I am unable to find a link for it online.
Note: we cooked the potatoes and carrots for 45 minutes, then turned the oven off and left the veggies in there to keep warm until we were ready to mix it in with the rest of the salad. This worked out wonderfully.
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| Served! |
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| Close up in the serving dish |
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| All mixed in the serving dish! |
Ingredients:
1 lb (approx) of baby potatoes, washed
4 medium carrots cut into 1/2 inch - thicker end sliced in half lengthwise
2 tablespoons olive oil
1/2 teaspoon salt
1 7-ounce can Kirkland Signature Solid White Albacore Tuna in water, drained and flaked
1/2 cup sliced green olives - we used pimento stuffed ones
1/2 bunch of chopped parsley, optional
4 medium carrots cut into 1/2 inch - thicker end sliced in half lengthwise
2 tablespoons olive oil
1/2 teaspoon salt
1 7-ounce can Kirkland Signature Solid White Albacore Tuna in water, drained and flaked
1/2 cup sliced green olives - we used pimento stuffed ones
1/2 bunch of chopped parsley, optional
Directions:
1. Preheat oven to 425 F.
2. On a rimmed baking sheet, toss potatoes and carrots with oil to coat and sprinkle with salt. Arrange in a single layer and baked until tender and golden, about 45 minutes total. (Do step 3 after about 20 minutes!)
3. Midway through cooking add rosemary and stir to distribute.
4. Remove from oven and stir in tuna and olives. Toss with parsley if desired.
2. On a rimmed baking sheet, toss potatoes and carrots with oil to coat and sprinkle with salt. Arrange in a single layer and baked until tender and golden, about 45 minutes total. (Do step 3 after about 20 minutes!)
3. Midway through cooking add rosemary and stir to distribute.
4. Remove from oven and stir in tuna and olives. Toss with parsley if desired.
What we liked:
Very easy and good and warm. It was a very different style of tuna salad. It was light and surprisingly tasty.
What we didn't like:
It was a little dry.
What Kaspian thought about it:
It did not warrant his attention. He had pepperoni and cheese and one of the potatoes (ones that didn't touch the parsley!)
Next time:
Might try experimenting with a very light oil vinaigrette.
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