So many good things are finally growing around here that I just had to use a few for this great salad. The tuna used was a little tres cher ($4.50 for 4 ounces) can that I picked up at Lynd's Gourmet last month; it was from Spain and, while good, I think for the price the Genova, which is widely available, is perfectly acceptable. As always, I really just can't recommend using a water-packet tuna. Once you have one packed in olive oil, you will never be able to go back. It might seem like it has way more fat, but you should be draining it off anyway, really only letting a little remain. It's worth it! All of the ingredients should be really fresh and good, so that you don't have to do a lot of fussing about or adding unnecessary fats.
Wedge Salad with Tuna, Veggies, and Tarragon Vinaigrette, serves 2
1 head Boston red leaf lettuce
2 hard-cooked eggs, preferably fresh and local if you have friends to deliver them to your porch
6-8 asparagus spears, also preferably local, and again, it's always nice if you have friends to deliver them to you - steam in a small amount of water for about 4 minutes
1 can good quality, white tuna packed in olive oil, I like Genova brand
2 ears of corn, kernels cut off and boiled for about 3 minutes
1 avocado, cubed
1 cup grape tomatoes, cut in half
1 recipe tarragon vinaigrette, but I used about 20 leaves for this one, wanting a real tarragon punch. It goes great with corn!
Cut head of lettuce in fourths and arrange 2 fourths on each plate. Add the remaining ingredients and sprinkle everything with a little kosher salt, if desired. Drizzle the tarragon vinaigrette over and eat outside, enjoying the beautiful simplicity of each individual ingredient.
