Broccoflower and Tuna Salad

Tuesday 6 August

This is one of the best things you can do with a cauliflower or broccoflower, so this time we'll write out the way we actually do it, as the original recipe is too calorie-obsessed.  

1 broccoflower or large cauliflower, broken into small florets

1 other broccoflower, cauliflower in a contrasting color, or similar extender to flesh the salad out; we used the stem end of the giant zephyr squash we picked on 21 July (cut off the dry end and chunked it); but canellini beans or pasta would also work.

1 5-ounce can oil-packed light tuna, plus a little of its oil

1 big garlic clove, minced

1/3 cup chopped flat-leaf parsley

3 tablespoons capers, drained

1/3 cup black Moroccan olives, chopped

1 tablespoon fresh lemon juice (juice of 1/2 lemon)

3 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

Salt and freshly ground pepper

Place the cauliflower (and other raw vedge, if any) in a steamer basket over 1 inch of boiling water, cover and steam 8-9 minutes, until tender.

While that's going, in a large bowl mix the tuna, garlic, parsley, capers, olives, lemon juice, vinegar, and olive oil.  Add the cauliflower (etc.), toss, taste, and season with salt and pepper.  Let it marinate, stirring from time to time, for 30 minutes if possible before serving.  

This is a full meal, an attractive contribution for a potluck, a side dish for 6, or good leftovers; warm, cold, or any way at all.