Photo Credit: Lindsey Galey
Italian Tuna Salad
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 (15ounce) 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
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.