Tuna and vegetable salad with various vegetables, super summery and fresh with tuna fillets in oil. If you have time, you can make it because it takes time to clean and cut all the fresh vegetables. I’m fortunate to have a tiny garden with lots of herbs, yellow cherry tomatoes are almost ready too and that’s enough for me, for everything else I’m lucky to live in a small town and when I go to my trusted greengrocer I know for sure that the products are fresh and crunchy. That said, I tell you that I would never trade a fantastic and fresh mixed salad with tuna for any other dish in general especially at this time. One last note, do not be afraid to add fresh onion which is not only tasty but also healthy. Unfortunately, it has the drawback of not leaving your breath very fresh. But I can quote the words said by Philippe Noiret in the role of Michel in the movie “The Clockmaker of St. Paul” while sitting at the table with friends about to enjoy a salad… There’s too little onion! Onion is needed and he adds, it is an advantage to be single, my dear gentlemen.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 11 Hours 50 Minutes
- Portions: 3
- Cooking methods: Microwave, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 368.22 (Kcal)
- Carbohydrates 22.73 (g) of which sugars 7.58 (g)
- Proteins 10.60 (g)
- Fat 28.02 (g) of which saturated 4.74 (g)of which unsaturated 1.70 (g)
- Fibers 4.00 (g)
- Sodium 947.10 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the tuna and vegetable salad
- 6.7 oz potatoes, peeled, cooked, boiled
- 7 oz green beans (fresh boiled)
- 2.8 oz cherry tomatoes
- 3.5 oz tuna fillets (in oil)
- 1 cucumber
- 3 radishes
- 3.5 oz onion
- 1 stalk celery
- 5.5 tbsp extra virgin olive oil
- 1.2 tsp salt
- 1 bunch basil
- 1 small glass balsamic vinegar
- A few sprigs chives
Tools for preparing the tuna and vegetable salad
- Potato Peeler
- Mandoline
- Bowl
Steps for preparing the tuna and vegetable salad
The first step is to peel the onions, slice them with the mandoline, and leave them in cold water until ready to use, changing the water several times.
You can prepare this salad even if you have leftover boiled potatoes and want to use them immediately, otherwise prepare them in the microwave after piercing them with a fork, cook them for 15 minutes at 750w, or boil them in water for 20 minutes. Boil the green beans too, after trimming them from both ends, for 15 minutes.
Cut the potatoes and cherry tomatoes into pieces, set them aside. Premised that all vegetables, even those to be peeled should be washed well and dried. Use the mandoline to peel the cucumber, slice it, and do the same with the celery and radishes.
In a jar, prepare an emulsion with the EVO oil, salt, and balsamic vinegar, shake until well combined. Mix all the vegetables, basil, and chives, add the tuna fillets and mix, finally sprinkle with the emulsion prepared in the jar.
The best way to dress the salad is to prepare an emulsion with all the seasonings and then pour them over the ready-to-eat salad.
Small tip
Cleaning green salad is really important, better not to underestimate it, wash the leaves thoroughly one by one and more than once. Leave it in water for 15 minutes and after draining it well use a salad spinner to dry it more carefully, this allows good preservation without it turning black or wilting if not all used immediately.
