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    You are in: Home / Recipes / Colorful Chopped Salad With Oil-Cured Tuna Recipe
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    Colorful Chopped Salad With Oil-Cured Tuna

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    45 mins

    2 mins

    TooAllergic's Note:

    This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced.

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    Units: US | Metric


    1. 1
      Season the vinegar and lemon juice with salt and pepper in a medium-size bowl.
    2. 2
      Shave the red onion and radishes, as thin as possible, and add to the seasoned vinegar. Let sit for 1/2 an hour, or so.
    3. 3
      Trim and dice the green beans (slice into small rounds). Blanch them in boiling, salted water for 1 1/2 minutes and then shock them in ice water. Drain. Place in large bowl. The following ingredients go into this bowl.
    4. 4
      Trim and dice the fennel bulbs, discarding the tough core. They should be small like the green beans.
    5. 5
      Peel and dice the carrots (again, small).
    6. 6
      Halve the tomatoes, finely shred the radicchio and dice the cucumber.
    7. 7
      Finally, add the rinsed garbanzos, the Quinoa (I keep cooked on hand to throw in soups and salads), the tuna and fresh herbs. Toss lightly and dress with the onion and radish "vinaigrette".

    Ratings & Reviews:

    • on May 03, 2013


      Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Colorful Chopped Salad With Oil-Cured Tuna

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.9
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 1.3 g
    Cholesterol 32.3 mg
    Sodium 833.4 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 12.8 g
    Sugars 4.9 g
    Protein 29.7 g

    The following items or measurements are not included:

    white balsamic vinegar


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