Hearty tuna and Grana salad — a salad to enjoy as a main dish that fills you up, quick to prepare with fresh vegetables like lettuce, radicchio, cucumber and cherry tomatoes, plus a little precooked corn that enriches the flavor and to finish some quality oil-packed tuna and diced Grana Padano, just a little to make the salad tastier without overdoing the calories. The bowl can be eaten by one person, or as in my case shared between two, with two crostini to accompany it — I confess it really fills you up and leaves you feeling light afterwards. The hearty salad is the ideal meal for dinner, but also for the lunch break when at the office we have little time to dedicate to lunch and need to get back quickly focused. It makes a healthy, light lunch and you return to work without that bothersome sense of tiredness. So let’s see how to prepare our very tasty hearty salad.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for hearty tuna and Grana salad
- 1/2 head Iceberg lettuce
- 1/4 head Treviso red radicchio IGP (early)
- 1 cucumber
- 5 cherry tomatoes
- 1 tablespoon Leccino olives
- 1/2 cup precooked corn
- 2 oz tuna in olive oil
- 1 oz Grana Padano, diced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- to taste salt
- to taste dried oregano
Tools to prepare a hearty tuna and Grana salad
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Small bowl
- 1 Spoon
Steps for hearty tuna and Grana salad
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 using a peeler and arrange the slices over 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. Follow a bit of an order if you want to bring it to the table neatly. Otherwise, be random.
In a small bowl, mix the vinegar, oil, salt and oregano, then dress the salad. Give everything a good toss before enjoying. Enjoy the salad while it’s crisp — and remember, if you’re not eating it immediately, keep the dressing aside until serving; only dress it at the moment of consumption. Great served with 2 garlic crostini.
