Pretty Plated Tuna Salad

Recipe by The View From the Great Island

This Pretty Plated Tuna Salad is a fun reminder that the simplest foods can provide a feast for all the senses. Serve this elegant tuna salad platter for a brunch, luncheon, shower, or just because.

Ingredients

• 5 ounce can Genova Albacore Tuna in Olive Oil
• 1 small Persian cucumber, do not peel
• 2 button mushrooms
• ¼ cup enoki mushrooms
• ¼ cup edamame beans (thawed)
• several sprigs fresh dill
• salt and fresh cracked black pepper
• extra virgin olive oil for drizzling
• blood orange vinegar
• juice of 1 blood orange
• equal amount champagne or white wine vinegar

Method

1. Use a mandoline slicer to slice the cucumber lengthwise into 1/8 inch slices. They should be translucent and pliable enough to roll.
2. Trim the ends from the mushrooms and slice them paper thin on the mandoline.
3. Arrange the cucumber slices on your platter in a half moon configuration. You can roll them, or lay them out like ribbons. I did both.
4. Add chunks of the tuna in and among the cucumber.
5. Arrange the mushrooms, the carrot tops, and edamame in a pleasing pattern.
6. Garnish with the edible flowers, a shower of salt and fresh cracked pepper.
7. Drizzle with olive oil and some of the blood orange vinegar.

View the recipe instructions at The View From the Great Island