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Herb Tuna Salad, Clementine Dressed Erdenheim Farm Tuscan Kale and Chive Blossoms

Herb Tuna Salad

Pristine rolling acreage as if from a beautifully painted canvas sets vastly on both sides of the winding avenue called Stenton. A place where time seems to stay the same, solid. Dotting pastures of shaded and lush greens provide brief glimpses of equally pristine animals contentedly roaming designated areas of rotation, deep shiny Black Angus cows, perfectly glossed, finely groomed, noble like horses, creamy white sheep, and in the spring, new baby lambs, Cheviot, playing about. It has always been this way for as long as I can remember.


The power of this mighty farm is calming, despite requiring a rapid trained eye to take it all in and catch what might be currently displaying in the pasture as the two laned twists and turns along with its cross road, Flourtown, leave little edge way for slowing off the gas petal pace or veering onto its manicured lining traveling through the quick moving traffic.



Within the four hundred and fifty acre property whose grounds have been in continuous farming since the days of William Penn also includes a fruit orchard, egg laying chickens, and, limited acreage growing a selection of fresh herbs and vegetables. The herbs, vegetables, eggs, and fresh ground Angus beef are among items available at the farm stand now open on Tuesdays and Thursdays between 3 and 6 pm.  Entry to the stand is off of Flourtown Road located at the top of the drive just beyond the sheep barn. You can read more about Erdenheim Farm here



Last week, on a school conference half- day (fortunately welcomed with one of the first days in months of bright blue skies, sunshine and warmth) I loaded my grandson, the J-Dude, and his best buddy, Richard, into the car for a ride down along the winding road of Stenton Avenue. Actually, I had enticed them a possible view of the new baby horse shown trotting along with its mama the first time out of the stall on the farms video. No luck there. But the boys did get an earlier glimpse of the sheep before rounding up into the barn for their dinner.



No matter, already filling the boys high spirits that spring day afternoon off of school had been plenty of running, climbing trees, chasing Canadian Geese,  snakes (true), and shooting water pistols, all at spring fever accentuated heights. As for me, I finally got to take my foot off of the gas petal on the quick moving two lane road and take in a bit of the place that has provided so much calm and delight over the years. Included in the day’s market order at Erdenheim Farm was the impeccably fresh baby Tuscan Kale and delicate, brightly colored, Chive Blossoms packed with flavor and clean scent inspiring this simple but lovely dish with Herb Tuna Salad atop. The sweetness of the Clementine as a dressing mixed with the lightness of grape seed oil combines well with the slight bitterness of kale.



In a few days after filling you in on Sunday’s Philly Farm and Food Show,  I’ll share a recipe on what I did with the rest of this fresh, crisp and tasty baby Tuscan Kale, combining it with the tender thyme blossoms also purchased on my Erdenheim Farm Stand visit. And in case you are wondering, from the just picked, clear bagged, perfectly chilled selection of greens, herbs, and other assorted items carried in the small farm shop, yes, all of it, just like the vision of its rolling exterior acreage fit for a canvas is, pristine.


Herb Tuna Salad, Clementine Dressed Erdenheim Farm Tuscan Kale and Chive Blossoms
Serves 4
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  1. 2 12 ounce cans albacore tuna in water, drained
  2. 2 stalks celery, chopped
  3. 6-8 scallions (green onions) finely chopped
  4. 2/3 cup mayonnaise
  5. 2 lemons, juiced and strained
  6. 1/2 cup chopped fresh parsley
  7. 2 tablespoons chopped fresh mint
  8. 1 teaspoon kosher salt, more or less to taste
  9. 1/2 teaspoon cracked black pepper, more or less to taste
For the Salad
  1. 1 cup raw, fresh small Tuscan Kale, per individual salad, cut chiffonade into half inch strips then cut in half for bite size pieces
  2. 1/4 cup any small edible decorative greens, curly endive, micro greens, Korean water cress or green water cress per individual salad
  3. 3 edible fresh chive blossoms per individual salad
For the Dressing
  1. 5-6 clementines, halved, juiced and strained
  2. 3 tablespoons grape seed oil
  3. 1/4 teaspoon kosher salt
  4. 1/8 teaspoon cracked black pepper
  1. Using a fork gently flake and separate albacore tuna in a large glass bowl. Stir in celery and scallions then carefully blend through the mayonnaise before combining in the fresh lemon juice. Sprinkle in the parsley and mint then the kosher salt and pepper, check seasoning adding a bit more salt or lemon juice if desired. Assemble salad placing approximately one cup of the sliced dressed Tuscan Kale pieces into the center of the plate. Using a measuring cup make a scoop of tuna salad and lay on top of the kale. Lightly dress assorted mixed greens and place decoratively on outer edges around plate. Top with three edible fresh chive blossoms.
  2. For the Dressing
  3. In a small mixing bowl whisk together clementine juice with the grape seed oil, add in salt and pepper, whisk again, check flavor adding in a bit more of any ingredient as desired
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  1. Posted April 14, 2014 at 7:46 pm | Permalink

    Such a beautiful dish. The picture of the barn reminds me of a beach and lighthouse that we visit on the coast of Rhode Island. Every year we have a picnic there to celebrate our anniversary. This would be the perfect addition to our menu.
    Jenny recently posted…Reverse Washing: A Fad I Can Live WithMy Profile

    • Posted April 14, 2014 at 8:08 pm | Permalink

      Hi Jenny, thanks much. The place you mention in Rhode Island must be lovely. This salad really would be a perfect addition to a picnic menu, easily transformed decoratively, making a fresh and healthy meal into something special even outdoors. Enjoy.

  2. Sooky
    Posted April 14, 2014 at 8:56 pm | Permalink

    This would be really nice for a casual spring luncheon but instead of a single plate, the kale salad could run all down the center length of a large platter, tuna salad cups lined up on top, small greens all around the outside of the tray and the pretty chive blossoms tucked in between. The lavender flower with the greens looks really pretty, and the tuna looks nice with the herbs too.

    • Posted April 14, 2014 at 9:02 pm | Permalink

      Love the idea Sooky! It really is so pretty and would work very well for a luncheon, especially since the tuna and dressing could be prepared in advance, leaving only the greens to be dressed and assembled with the final touches before serving. Very creative, thanks so much for joining in.

  3. Posted April 15, 2014 at 1:03 am | Permalink

    This sounds like the perfect summer salad Peggy and I love your food presentation and plating skills too.
    Lush-Fab-Glam.com recently posted…Celebrity Style: Ten Spring Trends To Try Now.My Profile

    • Posted April 15, 2014 at 7:42 am | Permalink

      Thanks MJ, I thought it was pretty for spring and a great way to use the fresh farm greens. Besides their pretty color, chive blossoms are quite delicious too, a sort of burst like a mild onion that complements well both with tuna and the kale. Thanks so much for joining in.

  4. Sam Kim
    Posted April 15, 2014 at 10:37 am | Permalink

    This is just lovely !! I absolutely adore fresh tuna salad. Thanks for the post.

    • Posted April 15, 2014 at 10:55 am | Permalink

      Hi Sam thanks so much, I love tuna salad now and again too and especially with a nice spring twist! Thanks so much for joining in.

  5. Posted April 16, 2014 at 3:57 pm | Permalink

    What a great plate that would be for a spring meal out on tha patio. Super healthy too.
    Phil recently posted…SHHHHHH…..be quiet and drink your beer at Burp Castle NYC.My Profile

    • Posted April 16, 2014 at 5:01 pm | Permalink

      Hi Phil, yes indeed this dish would fit as a nice spring meal out on the patio, and healthy too. The fresh picked kale from the nearby farm is likely densely loaded with vitamins and minerals. Saw your monk post when I was out today and just checked in, interesting. Thanks for joining in.

  6. Posted April 22, 2014 at 4:10 pm | Permalink

    That farm looks so lovely! Plus the chive blossoms make that such a beautiful dish! (I love edible flowers – my mother-in-law makes fried zucchini flowers and eating flowers make me feel like a fairy!)
    Anna Belle recently posted…Pretty Little Beauty Swap with Mandy Jean ChicMy Profile

    • Posted April 22, 2014 at 4:38 pm | Permalink

      Hi Anna Belle. The nearby Erdenheim farm is quite lovely and I agree the chive blossoms do bring this simple dish together in a pretty way. I love fried zucchini flowers and you are so lucky your mother-in-law prepares them for you! Using flowers and any edible blossoms in foods really provides nice added dimensions of flavor. Thanks so much for joining in.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.