Nicoise Bowl with Line-Caught Albacore Tuna

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Suddenly find yourself giving your freezer more meaningful glances than you have in months?  We’re in the same boat. We spent the past week taking stock of our pantry and fridge and pulled together this simple riff on a Nicoise Salad, featuring our Infused Basil Salt and Line-Caught Wild Albacore Tuna.

INGREDIENTS

Makes one bowl, with leftover puree 

For the pea puree: 

  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 1 tsp lemon juice
  • ¾ cup shelled pistachios
  • ¼ cup feta cheese
  • ½ cup olive oil 
  • 1 cup frozen peas
  • 2 tsp Jacobsen Salt Co. Infused Basil Salt

For assembling the bowl:  

PROCESS

Prepare your pearl couscous according to the package instructions. Set aside and let cool while you make your pea puree.

For your pea puree, place the peas, feta, pistachios, green onion, garlic, Jacobsen Salt Co. Infused Basil Salt and lemon juice into your food processor and blend, slowly pouring olive oil into the mixture until smooth. 

Note: This recipe intentionally makes more puree than you’ll need so you can use the rest on breakfast toast or as a sandwich spread in the coming days. 

Add a heaping spoonful of pea puree to your couscous and stir until evenly mixed.

Finally, flex your food styling muscle and arrange the remaining toppings over your bowl, drizzle with olive oil and finish with more Jacobsen Salt Co. Infused Basil Salt



 

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