Food & Wine

Sorghum and Albacore Tuna Salad with Preserved Lemon



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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