Ingredients for Colorful Chopped Salad With Oil Cured Tuna
- White Balsamic Vinegar
- Lemon Juice
- Kosher Salt
- 1/2 tsp black pepper (for curing tuna) + 1/4 tsp black pepper (for dressing)
- 1/2 cup red onion
- Radishes
- Green Beans
- Fennel Bulbs
- Carrots
- Grape Tomatoes
- 5 oz radicchio
- Cucumber
- Garbanzo Beans
- Quinoa
- 1 (6 ounce) tuna steak
- Fresh Parsley
- Fresh Basil
- Of Fresh Mint
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How to Make Colorful Chopped Salad With Oil Cured Tuna
- Prepare the oil-cured tuna: If using store-bought, skip to step 3. Otherwise, combine 1 (6 ounce) tuna steak, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp sea salt, and 1/2 tsp black pepper in a bowl. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Chop the vegetables: Finely chop 5 oz radicchio, 4 cups mixed salad greens (e.g., arugula, romaine), 2 medium tomatoes, and 1/2 cup red onion.
- Make the dressing: In a small bowl, whisk together 2 tbsp red wine vinegar, 4 tbsp olive oil, 1 tbsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
- Assemble the salad: In a large bowl, combine the chopped vegetables. Add the marinated tuna (reserving some marinade if desired).
- Dress and serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill for later. Garnish with fresh herbs like basil or parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
19g
Fat
6g
Carbs
17g
