Italian Tuna Salad

Name: Italian Tuna Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon capers (drained and chopped); 2 tablespoons lemon juice (from 1 large lemon); 1 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; 3/4 teaspoon kosher salt (divided); 1 15 ounce can cannellini beans, drained and rinsed; 1 6.35 ounce jar tuna packed in olive oil, drained; 1 Belgian endive (cut into 2 inch pieces); 2 small treviso cut into 2 inch pieces; 2 cups baby arugula; 1 small fennel (shaved on a mandolin or sliced thinly with a knife); 1/2 cup Italian parsley leaves

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Giada De Laurentiis

healthy tuna gluten free

Instructions

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Step 1

As seen on: Giada In Italy, Episode Sisters and Cousins.

Step 2

To a large bowl add the capers, lemon juice and Dijon mustard. Whisk together. While whisking, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. To the dressing add the beans and mash gently with a spoon. Add the tuna, flaking it with a fork into bite sized pieces as you add it to the bowl. Toss lightly to coat. Add the endive, treviso, arugula, shaved fennel, parsley leaves and the remaining 1/2 teaspoon salt on top of the tuna mixture. Using your hands, toss the salad together bringing the dressing up from the bottom of the bowl until everything is coated evenly.

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