I had some Swiss chard from week 1, with gorgeous dark pink stems, and used them in Farmgirl Susan’s recipe for Swiss Chard Tuna Salad. She mixes the chard leaves into the tuna salad, and chops up the stems and uses them like celery. I figured it would be a nice way to appreciate the chard without having to cook it down.
Changes: I used cilantro instead of Italian parsley (I really meant to buy parsley; I just grabbed the cilantro instead), reduced the amount of green onion (ten stalks, really?) and I used 5-oz cans of tuna instead of 6-oz.
It’s good on a piece of toasted sourdough bread.
I like it, but the olive flavor is really strong. If I make this again, I’ll reduce the number of olives, or at least take out the bit where she adds two extra teaspoons of the olive brine. The mixture was pretty watery, too, which might be because I didn’t use enough tuna. Still, it’s a pretty tasty way to eat chard.
(Related story: I tried to share this recipe with a friend and fellow CSA subscriber who was underwhelmed with his chard, which he had simply sauteed. He said, “It sounds good, but my wife doesn’t like olives.”
“That’s okay,” I said, “I don’t think the recipe really needs the olives anyway.”
“And I don’t like canned tuna,” he said. “When I make a tuna salad, I put all sorts of stuff into it to disguise the canned tuna taste… sriracha sauce, mustard, lots of pepper…”
I gave up. “Forget it. Between you and your wife, you’d ruin this recipe.”)