When we first moved across the pond I used to have people ask me, worriedly, if I was able to get sour cream…. Or peanut butter.
How would I ever manage without them?
Nut surprisingly, as we have moved from country to country, we have found favorite foods that we’ve had to leave behind, foods unique to a country and not found elsewhere.
Like these banderillas garnishing my Tuna and Radish Salad.
These little swords, with a small pickle, a piece of hot pepper, an olive, a piece of pimiento and a pickled onion, quickly became favorites when we lived in Andorra. Unique to Spain, I stock up whenever I get to shop in Andorra.
I could make them… But it wouldn’t be the same.
These are the last of my stash… Time to go shopping~
Tuna and Radish Salad
1 9oz (270gr) tuna, drained
2 hard-boiled eggs
1/2 cup sliced radishes
1/3 cup chopped celery
1/4 cup chopped dill pickle optional
2 tbs snipped chives
1 tbs snipped tarragon
Boil the eggs. Combine tuna, radishes, celery, pickle and herbs in a medium bowl. Add Vinaigrette to tuna and mix gently. Set aside until eggs are done and you are ready to finish. Before serving peel and chop eggs. Add to tuna and mix gently. Spoon onto lettuce leaves on small plates and serve.
1 tbs Dijon-style mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
1 tsp snipped fresh tarragon
1/4 cup olive oil – the good stuff
Combine mustard, lemon juice and vinegar in a small bowl and whisk together. Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
In addition to the above, for the week of June 20, we have Courgette Timbales, Grilled Scallops, Grilled Magret de Canard (Duck Breast) Chicken, Pepper and Avocado Salad, Tuna and Radish Salad, and more…
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