Cactus Salad with Tuna
Cactus Salad with Tuna
Ensalada de Nopalitos con AtúnNopales are the tender young paddles of the cactus plant, with a flavor somewhat like green beans. Fresh cactus can be found in Mexican markets, and more recently, in many supermarkets. Often, fresh cactus is de-thorned, and cut into pieces ready to use. Cut cactus is sold canned or in jars. I don't recommend the canned, because they are soft and lack flavor, but cactus packed in jars is convenient and works well for salads. Use cactus strips packed in jars with only water and salt
Ingrediënten
Makes 4 servings
- 1 can all-white albacore tuna drained
- 2 cups cactus strips drained, rinsed, and diced
- 2 medium tomatoes diced or coarsely chopped
- 4 cups torn iceberg lettuce
- 2 tablespoons chopped fresh cilantro or parsley
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 hard-cooked eggs peeled and quartered lengthwise
- ¼ cup crumbled cotija or mild feta cheese
Instructies
- In a large bowl, put all of the ingredients, except the eggs and cheese.
- Toss well to mix.
- Taste for salt.
- Divide the salad among 4 serving plates.
- Garnish each salad equally with the egg wedges, and sprinkle with cheese.
Notes / Tips / Wine Advice:
Serve cold.
