TUSCAN TUNA SALAD WITH FENNEL
admin | August 26, 2008| ¾ | cup extra-virgin olive oil |
| 1/3 | cup fresh lemon juice |
| Kosher salt to taste | |
| Freshly ground black pepper to taste | |
| 2 | tablespoons chopped tarragon (or 2 teaspoons dried) |
| ¼ | cup chopped Italian parsley |
| 2 | (6-ounce) cans tuna in olive oil, drained (see notes) |
| 1 | small head fennel, chopped |
| 2 | ribs celery, chopped |
| ½ | small red onion, chopped (about 1 cup) |
| 1 | pound mixed greens (see notes) or spring mix, washed and dried |
| 1 | red or orange bell pepper, cut into matchsticks |
| ½ | cup pitted kalamata olives |
Tuscan Tuna Salad With Fennel makes a feast out of canned tuna.
Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon and parsley to make dressing. Lightly chunk the tuna, then toss it with the fennel, celery, onion and most of the dressing. Set aside. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the tuna salad, and garnish with the bell peppers and olives.
Makes 6 servings.
Notes: Do not use water-packed tuna. The mixed greens can include romaine, butter lettuce, radicchio and arugula.
PER SERVING: Calories 419 (73% fat) Fat 35 g (5 g sat) Cholesterol 18 mg Sodium 470 mg Fiber 4 g Carbohydrates 11 g Protein 18 g
SOURCE: Epicurious.com
