Oil at the table > European Recipes> Sword (or tuna) salad in olive oil
European Recipes

Sword (or tuna) salad in olive oil

  • 100 gr smoked swordfish (or tuna)
  • 1 friggitello (variety of dwarf peppers, green in color and sweet in flavor, typical of central and southern Italy)
  • 4 cherry tomatoes 
  • 1 small red onion
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of squeezed lemon
  • 2 sprigs of nepitella (in Latium, Italy, nepitella is also called mentuccia, even though these herbs are different).
Preparation

Cut the smoked swordfish into 1-inch-wide strips (or short tuna fillets). Wash the friggitello, remove the stalk and seeds, and slice finely. Wash the cherry tomatoes, remove the seeds and slice into thin wedges. Remove the rootlets from the spring onion, the outer layer and slice finely. Put all the ingredients in a bowl. Prepare an emulsion by mixing together the oil and the lemon, then use it to season together with the nepitella leaves. Generally, there is no need for salt because swordfish or tuna are both well flavored. Leave in the refrigerator for 10 minutes before serving.

 

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