i ate a really good tuna salad with olive paste sammie at one of chicago’s most awesome gourmet shops, pastoral. it inspired me to create an entire tuna nicoise salad & put it in a wheat pita bowl. my ideas are usually good, but not always realistic. it ended up having 12 ingrediants. which can not stand up to a thin-ass pita.

here’s what the spread looked like

we have

cubed herb feta cheese
sliced heirloom tomatoes
thin sliced red onion
capers
sliced hard boiled egg
herbed greens
thin sliced fresh green beans
whole anchovies
sushi grade hamachi tuna steak-seared rare
fresh lemon
&
olive tapanade
in food processor mince together
1 clove garlic
1 shallot
1 cup nicoise olives
4 pickled sweet peppers
handfull fresh basil
handfull fresh thyme
1 T. capers
1/4 c. red vinegar
1/4 c. olive oil
salt
pepper

after construction i realized that it was way too many ingrediants. and too much oil. it’s a good idea, next time i will use a different bread-a crusty french loaf to absorb the oil- and probably just tuna & tapanade with some greens. tomorrow i will eat this as a salad. and probably report here.
stay tuned.

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