Tuna Chopped Salad

Tuna Chopped Salad
Beatriz Da Costa
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preparation
20
minutes
cooking
25
minutes
Serves 4

Ingredients

1
small red onion, thinly sliced
2
tablespoons
red wine vinegar
2
small fennel bulbs, trimmed and diced (about 2 cups)
1/2
pound
green beans, trimmed and diced
1/2
pound
carrots (about 3 carrots), peeled and diced
1
15 1/2-ounce can chickpeas, drained
1
pint
cherry tomatoes, halved
1
head radicchio, shredded
6
tablespoons
olive oil
kosher salt and black pepper
2
6-ounce cans tuna in oil
2
tablespoons
chopped, fresh flat-leaf parsley

Directions

  1. Mix the onion and vinegar in a small bowl. Cover and set aside for 10 minutes, stirring halfway through.
  2. Combine the fennel, green beans, carrots, chickpeas, tomatoes, and radicchio in a large bowl. Gently toss.
  3. Drain the onion slices, reserving the vinegar. Whisk the reserved vinegar with the olive oil. Add 1 ¼ tablespoons salt and ½ teaspoon pepper.
  4. Drain the tuna and flake it into large chunks in a medium bowl. Toss with half the onion slices, 2 tablespoons of the vinaigrette, and the parsley.
  5. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with the dressed tuna.
Susie Theodorou
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Calcium 121 mg
  • Carbohydrate 38 g
  • Cholesterol 14 mg
  • Fat 28 g
  • Fiber 10 g
  • Iron 4 mg
  • Protein 31 mg
  • Sat Fat 4 g
  • Sodium 1659 mg
What does this mean? See Nutrition 101.

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