Italian Tuna Salad
A light summer dinner to pair with a glass of Italian Arneis from Piemonte.
Servings 4
Ingredients
- 7.76 oz White Tuna in olive oil, drained I used Ortiz tuna --it comes in a glass jar
- 4 medium celery hearts, thinly sliced
- 1 red bell pepper, chopped
- 3/4 cup cannellini beans, cooked and rinsed
- 1/3 cup green olives , sliced
- 1/4 cup Italian parsley, chopped
- 5 tablespoons extra virgin olive oil
- 1½ tablespoons red wine vinegar
- sea salt
- freshly ground black pepper
- 4-5 handfuls mixed salad greens, including radicchio
Instructions
- In a jar mix the extra virgin olive oil, red wine vinegar, salt and pepper. Set aside.
- In a medium bowl add the tuna and flake it with a fork. Add the celery, red bell pepper, cannellini beans, olives, and parsley. Gently mix. Add just enough vinaigrette to moisten the tuna and vegetables.
- In bowl, add the mixed greens and toss with just enough vinaigrette to lightly coat the greens.
- To serve, divide the mixed greens between 4 shallow bowls. Top the vegetables and tuna mixture between the 4 bowls. Drizzle with a little more vinaigrette.