Bergdorf Goodman Yellowfin Tuna salad

Bergdorf Goodman Yellowfin Tuna salad

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Bergdorf Goodman Yellowfin tuna salad
This tuna salad is luxurious. Its the type dish one might order at Bergdorf Goodman with a glass of prosecco for lunch during a shopping break. yellowfin tuna on happensatthebean.com #happensatthebean
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Instructions
tuna
  1. Cut tuna into 2-inch chunks. Season with salt and pepper. Place in a saucepan add the garlic and olive oil.
  2. bring to a gentle simmer under a low flame. Cook for 10 minutes, don't let oil boil.
  3. Remove pan from heat. add lemon zest and bay leaves. allow tuna to cool to room temperature.
  4. transfer to a bowl, cover and refrigerate over night. Bring to room temperature prior to serving.
salad
  1. In a medium bowl combine, tuna, mayo, chopped onion, capers, lemon juice and capers. Season with salt and pepper. Combine gently, flaking some of the tuna chucks.
  2. If possible add a little mayonnaise at a time. Just enough to bind things together.

Potato Salad

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Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.