Wednesday, July 29, 2015

Nicoise Toasts

This recipe (courtesy of epicurious), like so many others, appeared on my Facebook feed. We really enjoy Nicoise salad and this seemed to be a fun play on it. However, I knew some substitutions would need to be made. For example:

Low-fat cottage cheese - if cottage cheese shows up in a grocery store, chances are very good that it will not be low-fat. It's regular cottage cheese, which is fine by me.

Parsley - this is not a herb generally available in Corozal, unless you have success growing your own. I substituted basil.

Lemon juice - lemons are only available on very rare occasions. We are lucky to have five varieties of limes in our yard, so I used ones that most closely mimic the taste of lemon.

Tuna packed in olive oil (preferably pole-caught) - this ingredient just slayed me. First, to find tuna in oil can be sourced, but it's not on all the grocery shelves. But pole-caught? Seriously? 

Once I stopped giggling, I got to work.

Cottage cheese, chopped hard boiled eggs, oil, basil, lime juice, capers, and some onion were combined in a bowl, then mashed together to a smooth paste.

In a separate bowl, the tomatoes, olives, more basil, oil, and lemon juice were mixed together. Then the tuna was folded into the mix.

Instead of toasting the bread, I fried the slices in some olive oil, then rubbed them with some garlic.

The egg mixture was spread on the fried bread, then covered with the tomato/tuna combo.

Dear readers, in spite of the substitutions, this tasted amazing. I do think the tomato mixture could use a little bit of brightening up...maybe a splash of red wine vinegar. But other than that, there are no complaints. Each bite gave a really delightful pop of flavor. 

So the next time a Nicoise salad strikes your fancy, give this a go and put it on fried bread. You won't be sorry.

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