Salatet Toun
سلطة طون·(sa-la-tet toun)
The American Dukkan: Pantry Suppers & Market Hacks
If you grew up in a Lebanese-American household, a can of tuna was never subjected to the indignity of being drowned in industrial mayonnaise and stuffed into white bread. Instead, it was the starting point for a feast. The secret to this quick pantry supper is treating humble staples—olive oil-packed tuna and canned sweet corn—with the exact same respect you would a fresh catch. Dressed in an aggressive, unapologetic vinaigrette of freshly squeezed lemon and olive oil, then loaded with a staggering amount of fresh mint and parsley, it’s a bright, crunchy, deeply refreshing bowl that tastes exactly like home.
Before you start
Soak the sliced red onion in ice water for five minutes if you prefer a milder, less aggressive bite.
Ingredients
- olive oil-packed tuna10 oz
- canned sweet corn1/2 cup
- Persian cucumbers2 med
- cherry tomatoes1 cup
- red onion1/2 med
- radishes4 med
- flat-leaf parsley1/2 cup
- fresh mint leaves1/4 cup
- extra-virgin olive oil1/4 cup
- lemon juice3 tbsp
- garlic clove1 large
- kosher salt1/2 tsp
- black pepper1/4 tsp
- sumac1/2 tsp
Method
- 01
Whisk together the olive oil, fresh lemon juice, mashed garlic paste, salt, pepper, and sumac to build the emulsion.
Let the dressing sit for five minutes to allow the lemon juice to mellow the raw bite of the garlic.
- 02
Place the lightly drained tuna into a large, wide serving bowl and use a fork to gently flake it apart.
Take care to leave large, meaty chunks rather than mashing the fish into a paste.
- 03
Add the drained sweet corn, diced cucumbers, quartered cherry tomatoes, sliced red onions, and radishes directly to the bowl.
- 04
Scatter the freshly chopped parsley and mint over the top of the vegetables.
- 05
Pour the resting dressing over the entire bowl and gently toss the salad from the bottom up to ensure every flake of fish and vegetable is coated.
Let the salad rest at room temperature for ten minutes before serving with toasted pita so the tuna can fully absorb the lemon juice.
Notes
Respect the herbs.
Treat the parsley and mint as foundational salad greens, not optional garnishes, as they provide the crucial cooling contrast to the rich oil and fish.
The pita hack.
To replicate traditional Lebanese crispy bread on a weeknight, brush store-bought pita pockets with olive oil, cut them into triangles, and bake at 350°F for 8 to 10 minutes until golden.
Water-packed tuna adaptation.
If you only have water-packed tuna on hand, drain it aggressively and overcompensate by adding an extra tablespoon of high-quality olive oil to the dressing to restore the necessary fat.
From Cook Lebanese in America.