Tuna and Spring Greens Salad
- Vegetable recipes
- Lactose free
- Peanut free
- Low calorie
This simple salad will surprise you with its depth of flavour. Early spring produces the sweetest and most tender bitter greens, but you can substitute Romaine lettuce if you like. Use imported olive-oil-packed tuna from Spain, Portugal or Italy for the best flavour. Serve with crusty bread.
Ingredients
- 2 cans (each 170 g) oil-packed tuna, drained
- 8 cups (2 L) dandelion, curly endive or escarole leaves, torn into pieces
- 2 tbsp (30 mL) lemon juice
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 tbsp (15 mL) capers, drained
- 2 cloves garlic, thinly sliced
- 1 cup (250 mL) chopped sweet onion
- 1 tbsp (15 mL) wine vinegar
Preparation
Separate tuna into chunks. Place dandelion leaves in shallow salad bowl; top with tuna. Sprinkle tuna with lemon juice, pepper and pinch of the salt.
In small skillet, heat oil over medium-high heat; fry capers, garlic and remaining salt until capers are crispy and garlic is golden, about 1 minute. Add onion; sauté for 30 seconds. Stir in vinegar. Pour over tuna and toss with greens.
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