Rose Tuna Salad
Ingredients:
6 ounces fresh tuna
1/2 medium onion, minced
1 stalk celery, minced
Juice of 1/2 lemon
6 medium black olives, minced
1 tablespoon fresh tarragon leaves, minced
1 cup red rose petals, cleaned, trimmed of white bases and minced (reserve about a tablespoon of the petals for a garnish)
1/4 cup rose mayonnaise
1/4 cup sliced almonds, toasted
Sprig of parsley for garnish
Salt and pepper to taste
Remove dark flesh and any skin from the tuna. Brush lightly with olive oil, sprinkle with salt and pepper and broil over medium flame until fish flakes easily with a fork. (Canned tuna packed in spring water may be substituted; but be careful to thoroughly drain). Set aside and let cool
In a large bowl, combine all ingredients except almonds and parsley. Flake tuna into small chunks and add to the mixture. Cover and chill through in the refrigerator.
To serve, line salad plate with red leaf lettuce and mount salad atop a 3 inch round water cracker. Garnish with parsley, almonds and reserved rose petals.
As a note, a light dry white wine tastes wonderful with this salad.
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