SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Crisp Tuscan Tuna Salad with Parmigiano-Reggiano

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

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.

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