Crisp Tuscan Tuna Salad with Parmigiano-Reggiano
Fennel, kalamata olives, fresh basil, and thyme dress up canned tuna to make this delicious main-dish salad.
Ingredients
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1 bulb (1 pound) fennel, trimmed and cut into 1/4-inch dice
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2 cans (6 ounces each) tuna, packed in oil, drained and flaked into bite-size chunks
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1 small red onion, cut into 1/4-inch dice
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1/2 cup pitted kalamata olives, quartered
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1/3 cup fresh basil leaves, torn into pieces
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1 tablespoon coarsely chopped fresh thyme leaves
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1/4 cup fresh lemon juice
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1 tablespoon sherry vinegar
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1/2 teaspoon sugar
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper, plus additional for salad
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1/2 cup extra-virgin olive oil
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1 large head (14 ounces) boston or bibb lettuce, washed, dried, large leaves torn in half
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1 ounce freshly shaved or grated parmigiano-reggiano, for garnish
Directions
1.
Combine fennel, tuna, onion, olives, basil and thyme in a large bowl. Whisk together juice, vinegar, sugar, salt and pepper in a small bowl until sugar is dissolved. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add half of vinaigrette to tuna mixture and toss gently to coat, for salad.
2.
Arrange lettuce leaves on a serving platter and spoon salad over top. Garnish with cheese and additional pepper, if desired. Serve remaining vinaigrette on the side.
Nutrition information
Calories 510, Total Fat 40.5 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 1005 mg, Carbohydrate 17 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Mediterranean Tuna Salad
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