Crisp Tuscan Tuna Salad with Parmigiano-Reggiano

Makes: 4 servings

Prep: 10 mins
Start to Finish: 20 mins

Ingredients

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

Directions

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.