Crisp Tuscan Tuna Salad with Parmigiano-Reggiano

Fennel, kalamata olives, fresh basil, and thyme dress up canned tuna to make this delicious main-dish salad.

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Crisp Tuscan Tuna Salad with Parmigiano-Reggiano
Makes: 4  servings Prep 10 mins Start to Finish 20 mins


  • 1 1 pound bulb fennel, trimmed and cut into 1/4-inch dice
  • 2 6 ounce cans tuna, packed in oil, drained and flaked into bite-size chunks
  • 1 small red onion, cut into 1/4-inch dice
  • 1/2 cup  pitted kalamata olives, quartered
  • 1/3 cup  fresh basil leaves, torn into pieces
  • 1 tablespoon  coarsely chopped fresh thyme leaves
  • 1/4 cup  fresh lemon juice
  • 1 tablespoon  sherry vinegar
  • 1/2 teaspoon  sugar
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper, plus additional for salad
  • 1/2 cup  extra-virgin olive oil
  • 1 14 ounce large head boston or bibb lettuce, washed, dried, large leaves torn in half
  • 1 ounce  freshly shaved or grated parmigiano-reggiano, for garnish


1. Combine fennel, tuna, onion, olives, basil and thyme in a large bowl. Whisk together juice, vinegar, sugar, salt and pepper in a small bowl until sugar is dissolved. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add half of vinaigrette to tuna mixture and toss gently to coat, for salad.

2. Arrange lettuce leaves on a serving platter and spoon salad over top. Garnish with cheese and additional pepper, if desired. Serve remaining vinaigrette on the side.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)510,
  • Fat, total(g)41,
  • chol.(mg)35,
  • sat. fat(g)6,
  • carb.(g)17,
  • fiber(g)5,
  • pro.(g)23,
  • sodium(mg)1005,
  • Percent Daily Values are based on a 2,000 calorie diet
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