Italian Tuna Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons lemon juice, from 1 large lemon
  • 1 tablespoon capers, drained and chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • One 15-ounce can cannellini beans, drained and rinsed
  • One 6.35-ounce jar olive oil-packed tuna, drained
  • 2 cups baby arugula
  • 2 small treviso, cut into 2-inch pieces
  • 1 Belgian endive, cut into 2-inch pieces
  • 1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
  • 1/2 cup fresh Italian parsley leaves
Directions
  • Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.


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    Italian Tuna Salad

    Recipe courtesy of Valerie Bertinelli