Phil Anderson: Hi! I am Phil Anderson, Harris Teeter's Executive Chef. Tuna Salad with Peppers, Onions and Olives, is what we're making today. Now the recipe calls for one green bell pepper, one red bell pepper. After I clean them, I cut them into julienne like matchstick size. Same thing with the onion. It was one onion and I cut them in kind of half circles, but we call it julienne in the recipe. I have 12 black olives. I would cut up three them, because that's what's going to go on just one salad and then two tomatoes.
Now these look kind of small tomatoes. I cut them in half and then cut the half in four wedges, and then we have about 7 ounces of albacore tuna. Albacore tuna is the best tuna. White, chunked, flaked, very nice, very good flavor. Then what we're going to do is we're going to make a little vinaigrette using extra virgin olive oil, white wine vinegar, some dry mustard and that's just a quarter of a teaspoon and clove of garlic that I've minced up and a little bit of salt.
Now you don't know how salty it is until you taste that olive to see if the olive -- olive contributes a lot of salt. So you want to be careful on the salt. The amount of food that I have here will make four salads, but I'm only going to make one because I have one right now. So how I am going to do that is, I'm going to put four pieces or wedges tomato here. That's although the same way, then some of the veggies. That's cool. A little bit of more put in there. Then we are going to put some tuna fish right over the top of that.
I want to keep it nice and pretty. Now I'm going to make the vinaigrette. I am going to take a quarter cup of the white wine vinegar, then mince into my mustard. That's a quarter of a teaspoon of mustard. This is one clove of garlic, minced. We are going to wait on the salt. We are going to dissolve the dry mustard. I've put the towel down here because it will keep my bowl from moving all over the counter.
Now I want to slowly put in my olive oil on a thin -- I'm trying to create an emulsion that double dried mustard acts as an emulsifier. I'm going to just drizzle a little bit over the top. I'm going to finish with the olives and I will depend on the salt and pepper shaker at the table, depending on how salty these olives are. There you have it. Tuna Salad with Peppers, Onions and Olives. Enjoy!