Tuna Chopped Salad

Tuna Chopped Salad
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Serves 4| Hands-On Time: | Total Time:

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.
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 521Calories From Fat 48%
  • Calcium 121mg
  • Carbohydrate 38g
  • Cholesterol 14mg
  • Fat 28g
  • Fiber 10g
  • Iron 4mg
  • Protein 31mg
  • Sat Fat 4g
  • Sodium 1659mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottle of olive oil
Consider splurging on Italian olive oil-packed tuna. Its robust flavor makes everyday meals extra special.

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