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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.
Nutrition
Nutrition
- per serving
- Calories
- 237
Amount/Serving
% Daily Value
- Carbs
- 6 grams
- Protein
- 15 grams
- Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 8 milligrams
- Sodium
- 703 milligrams
- Fiber
- 3 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 14 grams
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.