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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Roasted Potato Arugula Salad with Tuna

September 26, 2019

 

Sometimes my afternoon consists of nothing much other than preparing a meal, and perhaps snapping a photo of it. Sounds simple, yes, but the pickings of the perfect ingredients, the tastings and the recording of the recipe is more than that. I think, what else can I add? What would heighten these flavors? Perhaps, one ingredient is not a good fit, and I try again. And again. Today was not a day like that. Today, I added all the ingredients on my board to my salad bowl, I drizzled with the simple dressing, and I sat down for lunch. And it was spectacular. What a mixture of flavors this salad was. Peppery arugula, something I can not live without. Potatoes baked to perfection and fresh crisp purple onion. I'm happy to be able to share a recipe like this with you, as I know it will not disappoint. Enjoy.

 

 

 

Roasted Potato Arugula Salad with Tuna

Serves 4

 

 

Ingredients:

 

15-20 young potatoes, cleaned and halved

1/4 cup olive oil

1 1/2 teaspoon salt

1/2 teaspoon pepper

5 oz arugula, washed and dried

12 oz good quality tuna, packed in oil

1/2 purple onion, thinly sliced

1 jalapeno, thinly sliced (optional)

1/4 cup salted pistachios, roughly chopped

Parmesan cheese, shaved

 

Ingredients for Dressing:

1/4 cup olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste

 

 

Directions:

 

1. Preheat oven to 400 degrees F. Add the young potatoes,oil, salt and pepper for a baking sheet with sides and mix until all potatoes are evenly coated. Bake for 15-20 minutes, until tender. Let them cool slightly.

 

2. In a small bowl, combine all dressing ingredients until well combined. Set aside.


3. In a salad bowl, layer the arugula, tuna, purple onion, the warm baked potatoes and the jalapeno (if using). Drizzle over with the dressing and top with shaved Parmesan cheese and pistachios. Serve immediately. Enjoy. 

 

 

 

 

 

 

 

 

All content is my own unless otherwise stated

 

 

 

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