Tuscan Tuna Salad with Fennel

Tuscan Tuna Salad with Fennel
Tuscan Tuna Salad with Fennel
Editor's note: The recipe and introductory text below are from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook by Aliza Green. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. I developed this light and tasty Italian-style tuna salad for Parma, an Italian fresh-made fast-food company that had quite a successful run in Philadelphia, including Air Parma at the airport. The salad is light because the tuna is dressed with olive oil and fresh lemon juice instead of the usual mayonnaise. The fresh herbs give it brightness, and the red bell peppers and purple olives make for a colorful and appetizing preparation. The important thing here is to use the tasty tuna packed in olive oil enjoyed throughout the Mediterranean region, rather than the drier, rather mealy white tuna packed in water.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Salad Herb Olive Pepper Vegetable Lunch Fennel Bell Pepper Lettuce Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • kosher salt and freshly ground black pepper to taste
  • 1/2 cup fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup pitted kalamata olives
  • 1/4 cup chopped italian parsley
  • Carbohydrate 11 g(4%)
  • Cholesterol 10 mg(3%)
  • Fat 33 g(51%)
  • Fiber 4 g(14%)
  • Protein 19 g(38%)
  • Saturated Fat 5 g(24%)
  • Sodium 361 mg(15%)
  • Calories 408

Preparation Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve. If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives. Reprinted with permission from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook,, © September 2006, by Aliza Green, Running Press

Preparation Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve. If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives. Reprinted with permission from Starting with Ingredients: Quintessential Recipes for the Way We Really Cook,, © September 2006, by Aliza Green, Running Press

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