Towards the end of our recent travels in Croatia, David and I stopped in Opatija for lunch. You can see the restaurant in the photo above: looking at the closed oval of water, you'll see a rectangular building at one end--that's the restaurant. The oval was a kind of ocean swimming pool, shallow enough to walk around in, which I did a bit of. But this post is about the food. I had a delicious salad with fresh tuna, arugula, and warm potatoes. Once I was home, I searched the web for a recipe that was close, and found one I could use--a recipe for "Warm Potato with Arugula Salad" to which I just had to add tuna. Of course, making it at home is different from eating it right by the sea, but it was still lovely. I used frozen tuna. It might also be nice with salmon.
FRESH tuna salad with arugula and warm potatoes
adaptation of salad eaten in Opatija, Croatia, with help from http://www.foodandwine.com/recipes/warm-potato-salad-arugula
1-1/2 pounds white potatoes, scrubbed
3-1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 tablespoon grainy mustard
2-1/4 teaspoons sherry or red wine vinegar
1/2 small sweet onion, thinly sliced (about 1 cup)
2-1/2 oz. baby arugula (about 4 cups)
about 14 oz. fresh (frozen) tuna
Preheat the oven to 425°. Cut the potatoes into 3/4" cubes. Scatter the potato cubes on a large rimmed baking sheet, drizzle with 1-1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25-30 minutes, until browned and crisp.
Pan-fry or grill the fish, then cut into bite-size pieces.
In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula; add the fish. Top with the dressing, toss again and serve right away.