Canned chili tuna, cauliflower and potato salad

This is a salad that my good friend Reena used to prepare for us. My son and I love this salad so much so we asked her for the recipe.  The only difference here is using canned tuna in chili instead in oil. That is because my son and I are chili heads! It is up to your preference if you wish to try this recipe. If water packed is your choice then increase the olive oil accordingly. Enjoy!

Ingredients:

1 can of chili tuna (mashed)

180 gm cauliflower, cut into smaller florets

1 medium potato (cut into small chunks)

½  medium white onion chopped

10 leaves of iceberg or romaine lettuce

1 tb finely chopped garlic

2 tb extra virgin olive

1 tb lemon juice

Salt and black pepper to taste

Method:

Wash lettuce, spin dry and keep chilled in the fridge. In a large salad bowl, flake the canned tuna, then add extra virgin olive oil, lemon juice, chopped white onion, chopped garlic and mix well.  Blanch the cauliflower, just enough so that it remains crunchy.  Boil potatoes till they just soft (but careful not overcook).  Drain both potatoes and cauliflower till completely dry and put into the salad bowl. Add lettuce, salt and black pepper and toss well before serving.  This salad taste better when served cold.

Two days ago, when I was shopping at the Jaya Grocers, Empire, I saw lovely colorful cauliflowers.  I could not resist picking up one head of each color. They are so fresh and beautiful.  I can imagine what the scenery would be like in a cauliflower farm. If I am not mistaken, there is orange color cauliflower also but I have only seen it in pictures.  


Cauliflower is known for containing nutrients that fight against many diseases. If you can eat it raw, it will give you better nutritional benefits but as long as you do not overcooked it, its cancer fighting agent is not lost.  I am surprise to find out that just 3 florets of cauliflower a day will provide us 67% of our daily vitamin C requirement. Amazing!


When you buy cauliflower, please make sure there is no brown spots on the florets because if there is, then it has probably lost its nurtirents and you are just eating fibre.
Cauliflower Polonaise is a western dish but after I added the oriental taste to it, it will definitely pleases the oriental palate better. Even my Mum said it is delicious but I did not tell her there is butter in it because if she knows there is, she will not touch the dish.  Sssh!!

Oriental Cauliflower Polonaise

Ingredients

 

 2 eggs

1 1/2 heads of cauliflower (choice of color is optional)

Water

4 tablespoons butter 

1 cup fresh bread crumbs

2 tablespoons chopped parsley

2 tablespoons orange juice

2 tb fried shallots (thinly sliced and fried)

1 tb extra virgin olive oil

2 tb soya sauce

Salt and black pepper to taste
a drop or two chilly oil (optional)

Method

 

Thinly sliced shallots and fry till golden brown.  Make sure all the oil is drained and free of oil so that it is crispy and set aside.  Hard-boiled eggs - peeled and chopped and set aside. Boil cauliflower for about 10 mins until tender and drain.  Place cauliflower on a a big mixing bowl. In small saucepan over medium heat, melt butter.  Add bread crumbs, and cook, stirring until golden. Stir in chopped eggs, parsley, orange juice and water. Mix well and put them on top of the cauliflower. Add extra virgin olive oil, soya sauce, salt and black pepper and toss well and transfer to a serving bowl. This dish can be serve hot or cold according to personal preference.