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extra-virgin olive oil lemon juice kosher salt tarragon Italian parsley olive oil head fennel celery red onion mixed greens Salad red olives
Viewed: 78 - Published at: 6 years agoIngredients
- 3/4 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped tarragon (or 2 teaspoons dried)
- 1/4 cup chopped Italian parsley
- 2 (6-ounce) cans tuna in olive oil, drained
- 1 small head fennel, chopped
- 2 ribs celery, chopped
- 1/2 of a small red onion, chopped (about 1 cup)
- 1 pound mixed greens (romaine, butter lettuce, radicchio, and arugula) or spring mix
- Tuna Salad
- 1 red or orange bell pepper, cut into matchsticks
- 1/2 cup pitted Kalamata olives
Method
- Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing. Reserve.
- If you're using mixed greens, trim, wash, dry, and slice them cross-wise into 1-inch-wide strips. Toss the mixed greens or spring mix with the remaining dressing. Arrange on serving plates. Top with the Tuna Salad, and garnish with the bell peppers and olives.
