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id 449
Name Crisp Tuscan Tuna Salad with Parmigiano-Reggiano
Main Dish Category Main Dish
Secondary Dish Category Salads and Dressings,
Main Ingredient Tuna
Other Ingredient Lettuce
Number of People 4
List of Ingredients 1 bulb (about 1 lb.) fennel, trimmed and cut into 1/4" dice

2 cans (6 oz. each) tuna, packed in oil, drained and flaked into bite-size chunks

1 small red onion, cut into 1/4" dice

1/2 cup pitted kalamata olives, quartered

1/3 cup fresh basil leaves, torn into pieces

1 T. coarsely chopped fresh thyme leaves

1/4 cup fresh lemon juice

1 T. sherry vinegar

1/2 tsp. sugar

1/4 tsp salt

1/4 tsp freshly ground pepper, plus additional for salad

1/2 cup extra-virgin olive oil

1 large head (about 14 oz.) Boston or bibb lettuce, washed, dried, large leaves torn in half

1 oz. freshly shaved Parmigiano-Reggiano, for garnish
Description 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.



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.
Time 20 minutes
Cooking Type Toss
Difficulty (1-5) 1
Notes Per serving:  510 calories, 40.5 g total fat, 6 g saturated fat, 1,005 mg sodium, 17 g carbs, 224 mg calcium, 35 mg cholesterol, 23 g protein, 5 g fiber.



I used tuna in water, which would cut down the calories and fat.  Might also be able to cut down on EVOO and substitute some water.
Origin Ladies Home Journal
Image