Bluefish and Vegetable Salad.
For this dish, you can use mackerel, frigate tuna, horse mackerel, or small-sized tuna.
It’s a fresh and nutritious dish suitable for all ages, open to seasoning variations as desired. If you are not on a diet, you can complete it with classic mayonnaise; otherwise, I preferred just olive oil.
Ideal for a cold second course or a buffet.
Also, a Bimby recipe.

To see all the cold dishes click here

Cost: Very economical
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

428.40 Kcal

calories per serving

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Energy 428.40 (Kcal)
Carbohydrates 2.35 (g) of which sugars 0.86 (g)
Proteins 35.99 (g)
Fat 23.39 (g) of which saturated 1.61 (g)of which unsaturated 0.08 (g)
Fibers 0.90 (g)
Sodium 1,166.85 (mg)

Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs frigate tuna (or horse mackerel or mackerel or small tuna)
2 leaves bay leaves
Half lemon
to taste salt
3.5 oz green olives in brine
7 oz pickled vegetables
2.8 tbsp extra virgin olive oil (or mayonnaise)
to taste pepper

Tools

What we need to prepare the

Cutting board
Knife
Pot
Salad bowl

Preparation: Bluefish and Vegetable Salad

First, ensure the fish is fresh.
These are mackerels,
Instead, these are horse mackerels also known as sauries,
And this is the small tuna, not shown because it looks very similar.
Clean the fish by removing their innards, it might be easier to cut them in half.
In a large pot, add water, bay leaves, and the half lemon. Salt as if you were cooking pasta.
Bring to a boil, then add the fish.
Once it resumes boiling, remove the lid, and lower the heat. At this point, cook for just 5 minutes, then drain the fish and let it cool.
With a little patience, debone it and place it in a bowl along with the pickles and olives.
Season with EVO oil or mayonnaise of your choice and a pinch of pepper.
Mix and serve cold.
Here’s your Bluefish and Pickled Vegetable Salad ready.
Here’s a tip to prepare a diet mayonnaise, click below.
After cleaning the fish, line the varoma with parchment paper and place it inside.
Pour 21 oz of water, bay leaves, and the half lemon into the bowl.
Add 2 teaspoons of salt. Close the lid and place the varoma.
Cook counter-clockwise 20 min. varoma speed 1
At the end of cooking, continue with the recipe as described above.