Big salad with tuna and Grana is a single-dish salad that fills you up, quick to prepare with fresh vegetables such as lettuce, Treviso radicchio, cucumber and cherry tomatoes. I add a little precooked corn to enrich the flavour and, to complete it, some quality tuna packed in oil and diced Grana Padano, just a bit to make the salad tastier without going overboard on calories. The bowl can be eaten by one person, or — as in my case — shared between two, accompanied by 2 crostini; I confess it is quite filling while keeping you light afterwards, without feeling heavy. This big salad is ideal for dinner, but also for lunch breaks at the office when you have little time and need to get back focused: you eat a healthy, light meal and return to work without that annoying sense of tiredness. Now let’s see how to make our very tasty big salad.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for big salad with tuna and Grana
- 1/2 head Iceberg lettuce
- 1/4 head Treviso red radicchio IGP (early variety)
- 1 cucumber
- 5 cherry tomatoes
- 1 tablespoon Leccino olives
- 1/2 cup precooked corn (about 2.5 oz)
- 2 oz tuna in olive oil
- 1 oz diced Grana Padano
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons white wine vinegar
- to taste salt
- to taste dried oregano
Tools to prepare a big salad with tuna and Grana
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Small bowl
- 1 Spoon
Steps for big salad with tuna and Grana
Wash the vegetables and let them drain well. Then, on a cutting board, thinly slice the lettuce and the radicchio and mix them in the bowl.
Peel the cucumber, slice it with a peeler and lay the slices on the lettuce and radicchio. Cut the cherry tomatoes in half and do the same. Add the olives, the drained corn, place the tuna in the center and then the diced Grana Padano. Try to keep an order if you want to serve it neatly. Otherwise, mix things up however you like.
In a small bowl combine the vinegar, oil, salt and oregano, whisk and dress the salad. Give it a good toss just before eating. Enjoy the salad while it is still crisp; and remember, if you are not going to eat it immediately, keep the dressing aside until serving time and only then dress and eat. Excellent with 2 garlic crostini.
