Italian Tuna Niçoise Salad
JOANNE CHANG, pastry chef/owner, Myers + Chang, Flour Bakery & Café
She's renowned for her guilty-pleasure desserts and breakfast concoctions (unless you're like us, who snarf them down with no guilt whatsoever), but pastry chef Joanne Chang's go-to summer treat is a little greener.
"My favorite summer food is, by far, a riff on a tuna niçoise salad that I had in Venice for my honeymoon a few years back," she says. "We went to this amazing Italian restaurant and the salad was incredible. Now I make it whenever I can."
Get your hands on the best quality canned tuna you can, and serve it with capers, grape tomatoes, hard-boiled egg, Persian cucumber, and boiled potatoes over chopped romaine. Top it all off with lots of lemon juice, olive oil, and fresh ground salt and pepper. Now you may join the ranks of salad geniuses everywhere.
"The key is to get the best tuna you can buy. And, of course, super-ripe tomatoes," says Chang. "I eat this three times a week in the summer!"
MYERS + CHANG | 1145 Washington St, Boston | 617.542.5200 |myersandchang.com
FLOUR BAKERY | 12 Farnsworth St, Boston (Fort Point); 1595 Washington St, Boston (South End); 190 Mass Ave, Cambridge (Central Square) |flourbakery.com