Food & Wine
Sorghum and Albacore Tuna Salad with Preserved Lemon
ACTIVE 25 MIN; TOTAL 1 HR 45 MIN, PLUS 8 HR SOAKING; SERVES 4 TO 6
Sorghum is nutty, toothsome, and slightly sweet and adds a pleasantly chewy bite to this simple salad. Presoak the sorghum at least 8 hours for the best texture. Preserved lemon is a popular North African condiment made by pickling the fruit in salt and its own juice. The bracing lemony flavor adds a salty kick to this olive-, onion-, and fresh herb–laden tuna salad.
1 cup uncooked whole-grain sorghum (about 63/4 oz.) 8 cups water, plus more for soaking
2 Tbsp. fresh lemon juice 2 Tbsp. white wine vinegar 1/3 cup extra-virgin olive oil, plus more for serving
1 tsp. kosher salt, plus more to taste 1/2 tsp. black pepper
1 (5-oz.) can albacore tuna packed in olive oil, drained 2/3 cup pitted Castelvetrano olives (about 31/2 oz.), roughly chopped
2 small celery stalks, finely chopped (about 1/2 cup) 1/4 cup finely chopped red onion 1/4 cup finely chopped fresh flat-leaf parsley
2 Tbsp. finely chopped fresh dill, plus small fronds for garnish
1 Tbsp. finely chopped preserved lemon 1 medium avocado, thinly sliced Lemon wedges, for serving
1. Place sorghum in a large nonreactive bowl; add water to cover by 3 inches. Cover and let soak at room temperature overnight, 8 to 12 hours.
2. Drain sorghum; rinse until water runs clear. Bring sorghum and 8 cups water to a boil in a large saucepan over mediumhigh. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until sorghum is tender, 40 to 50 minutes. Drain well, and spread grains on a baking sheet to prevent them from clumping. Let cool completely, about 30 minutes.
3. Combine lemon juice and vinegar in a large bowl. Whisking constantly, drizzle in olive oil in a thin, steady stream. Whisk in salt and pepper. Add cooled sorghum, and toss to coat. Flake tuna with a fork; add to sorghum. Toss to combine. Gently stir in olives, celery, onion, parsley, dill, and preserved lemon. Let stand, stirring occasionally, until sorghum absorbs most of the dressing, at least 10 minutes or up to 1 hour. Season with salt to taste.
4. Transfer salad to a large platter. Top with avocado slices, and drizzle with olive oil. Garnish with dill, and serve with lemon wedges. —ROXANA JULLAPAT
MAKE AHEAD Sorghum can be cooked up to 3 days ahead and stored in an airtight container in refrigerator.
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