I had the leftovers from yesterday's Snapping Turtle Salad for lunch today and I have to say that I think it was better the second day. This would be a really great recipe to make the day before a picnic or backyard party and then stick in the fridge. I would just take it out about 30 minutes before you served it to get the vinagrette warmed to room temperature.
I also wanted to share a variation on the theme that one reader posted about (thank you Anonymous!). It is from "The Mayo Clinic William-Sonoma Cookbook" and is called Tuscan Tuna and Cannellini Beans. The Other Half was kind enough to have tuna two days in a row, for the sake of experimentation (he is a trooper isn't he) and said he liked this version as well, maybe more so when it is cool outside. So for those readers of mine who haven't quite thawed out yet, but would like a little taste of warmer times to come, here is a recipe for you.
Couple of notes:
If you don't want to use white wine you can substitute chicken stock and a little lemon juice in it's place.
One small yellow onion works well in this recipe. If you have a larger white onion I would only use half.
I de-seeded the tomatoes for this recipe. Because you are going to cook them anyway the fastest way to do this is to cut them in half and squeeze them gently like a lemon, rubbing the sides gently together, over the sink. This should get most of the seeds out and leave you the flesh.
Tuscan Tuna and Cannelini Beans
1/3 cup orange juice
1 yellow onion, chopped
2/3 cup dry white wine
1/4 cup white wine vinegar
1 lb sushi-grade tuna steaks, cut into 1-inch cubes
15 oz cannellini beans, rinsed and drained
2 small tomatoes, coarsely chopped
1/4 cup fresh basil, chopped
1/2 tsp pepper
2 tbsp grated orange zest
1 tbsp chopped chives
salt to taste
In a large pan over medium-high heat, heat the orange juice. Add the onion and sauté about 5 minutes, until t just starting to wilt and become translucent. Add the wine and vinegar and continue to cook for another 2 minutes.
Reduce heat to medium and stir in tuna, beans, tomatoes, basil pepper and half the orange zest. Cover and cook until fish is opaque through out - about 7-10 minutes.
Plate and sprinkle with chives, remaining orange zest and salt to taste.