Tuna & ’Nduja Make a Majestic, Spicy Tuna Salad
“Surf & turf” combo for some fine summer sandwiches
One of the quickest and absolutely most delicious meals I make—combining tuna and the spicy, spreadable Calabrian pork sausage called ’Nduja. A while back, I decided to call it Tu’nduja. It starts with some really good tuna. We have the Ortiz bonito (aka, albacore) on hand always—it’s one of our biggest sellers. Personally, though, I’m inclined toward the fuller flavor of the Yellowfin. Then I add some of the Tempesta ’Nduja from Tony Fiasche and friends in Chicago.
To make the Tu’nduja, start by adding about 2 parts tuna to 1 part ’Nduja in a mixing bowl—you can adjust the ratio to fit your taste. Add a squeeze of lemon juice and a few spoonfuls of mayonnaise. Stir to combine. Season with freshly ground black pepper (you probably won’t need salt, but taste and see), and fold in some chopped fresh flat-leaf parsley for brightness. That’s it. Super tasty.
Spread your Tu’nduja on toast. Make a Tu’nduja salad sandwich. Use it as a party spread or snack. Stuff it into small peppers or tomatoes. Or blend it smooth, add a drizzle of olive oil, and you’ve got a terrific spicy tonnato sauce for cold meats or vegetables. Thin it with more mayo and it becomes a great dressing for green salads or potato salad.
You can also toss Tu’nduja with hot pasta—just mix the sauce in at the end, after you’ve drained the pasta, and don’t cook it too long, or the mayo might separate. Add diced tomatoes, roasted peppers, or more chopped parsley if you like. Finish with toasted breadcrumbs—it’s darned delicious!
