Recipes and chatter about canning and such
Hello from the farm,
As our Farm Share has wound to a close for the season this year I can say that we had a fun and productive summer. We had kinks to work out but we managed to work out most of them. In the garden we still have lots of vegetables and will coninue to have all through the winter. This weeks harvest included eggplants. So I thought I might share one of my favorite recipes for eggplants with you.
TUNA TONNATO WITH EGGPLANT SALAD served in wide mouth canning jars!
12 ounces of tuna drained
1 large anchovy fillet
1/4 cup mayonnaise
2 TBSP olive oil
2 tsp capers
2 tsp fresh lemon juice
3 cups roasted eggplant
2 heads garlic chopped
1/3 Cup chopped parsley
1 tsp lemon zest
1 tsp red wine vinegar
2 cups cherry tomatoes cut in half
1/3 cup chopped mint
2 cups croutons or toasted bread cubes
4 wide mouth pint jars
*Blend 1/4 cup tuna, anchovy, mayo, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
*pulse eggplant, garlic, parsley,lemon zest, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a food processor until combined but not smooth.
*Toss tomatoes with mint, 1/4 tsp salt, and 1/4 tsp pepper.
*Divide eggplant mixture amoung jars and layer remaining tuna (broken into large chunks), tonnato sauce, croutons, and tomatoes (including the juices) on top. drizzle with a little extra olive oil. Serve at room temperature.
This recipe has gotten rave reviews every time I make it. Even if you don't like anchovy you will like it in this recipe I promise. Serving it in a jar just adds to the fun and allows you to see all the layers. Beautiful taste and beautiful to look at!!
I love canning tuna. With the help of Andy Hough I canned 300 pounds of tuna this summer! The taste of home canned tuna or home canned anything for that matter is well worth the effort. Try it sometime you will not want to go back to factory processed food.