This is a savory salad with a bit of a pickle flavorperfect for a summer lunch. You can adapt the salad by adding sliced hard-boiled eggs, chopped fresh flat leafed parsley, and/or a drizzle of extra virgin olive oil as a garnish. The salad can be made ahead of time, and holds in the refrigerator for a few days. Bring to room temperature before serving.
8 ounces dried black trumpets
Soak the trumpets in warm water until they are soft, about 15 minutes, swish in the water to remove any grit, and drain. Bring a medium sized pot of water to a gentle boil over a medium heat for ten minutes, until the mushrooms are fork tender. Drain and place the mushrooms in a bowl. Add the olive oil, vinegar, thyme and garlic. Mix gently and let rest for about half hour. (You can do this ahead of time. Just cover with plastic and refrigerate. The mushrooms will hold for quite a few days in the fridge.)
Drain the tuna and gently toss with the mushrooms. Add the onions and toss. Add salt and freshly ground black pepper to taste
Serve room temperature as a salad or, to make a sandwich, on a fresh baguette.
© Eugenia Bone, 2011 - all rights reserved