Italian Tuna Salad
Category
Main Course Salad
Prep Time
15 minutes
Ingredients
-
1 tablespoon capers (drained and chopped)
- 2 tablespoons lemon juice (from 1 large lemon)
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt (divided)
1 15 ounce can cannellini beans, drained and rinsed
-
1 6.35 ounce jar tuna packed in olive oil, drained
- 1 Belgian endive (cut into 2 inch pieces)
2 small treviso, cut into 2 inch pieces
- 2 cups baby arugula
- 1 small fennel (shaved on a mandolin or sliced thinly with a knife)
- 1/2 cup Italian parsley leaves
Instructions
- As seen on: Giada In Italy, Episode 6. Sisters and Cousins.
- To a large bowl add the capers, lemon juice and Dijon mustard. Whisk together. While whisking, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. To the dressing add the beans and mash gently with a spoon. Add the tuna, flaking it with a fork into bite sized pieces as you add it to the bowl. Toss lightly to coat. Add the endive, treviso, arugula, shaved fennel, parsley leaves and the remaining 1/2 teaspoon salt on top of the tuna mixture. Using your hands, toss the salad together bringing the dressing up from the bottom of the bowl until everything is coated evenly.
3 comments
looks wonderful….why not use Italian tuna? It's quite special
So fresh and nutritious and who doesn't like tuna – mmmmmm
Giada, your recipes never cease to amaze! I don’t like mayonnaise so this is another delicious, creative way to make tuna for me. Plus tons of good for you leafy vegetables.