Tuna Chopped Salad

0503tuna-chopped-salad
Photo by Beatriz Da Costa
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Calories 48 calories from fat
    • Fat 28 g
    • Sat Fat 4 g
    • Cholesterol 14 mg
    • Sodium 1659 mg
    • Protein 31 mg
    • Carbohydrate 38 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 121 mg
  • February 2005

Ingredients

  1. Check 1 small red onion, thinly sliced
  2. Check 2tablespoons red wine vinegar
  3. Check 2 small fennel bulbs, trimmed and diced (about 2 cups)
  4. Check 1/2pound green beans, trimmed and diced
  5. Check 1/2pound carrots (about 3 carrots), peeled and diced
  6. Check 1 15 1/2-ounce can chickpeas, drained
  7. Check 1pint cherry tomatoes, halved
  8. Check 1 head radicchio, shredded
  9. Check 6tablespoons olive oil
  10. Check kosher salt and black pepper
  11. Check 2 6-ounce cans tuna in oil
  12. Check 2tablespoons 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.