Colorful Chopped Salad With Oil-Cured Tuna Recipe #162815
This tastes like summer. The salty tuna, the bitter Radicchio... the sweet summer tomatoes and the sour from vinegar. Perfectly balanced.
by TooAllergic
47 min | 45 min prep
SERVES 4 -6
- 3 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- black pepper, fresh ground to taste
- 1/2 red onion
- 4 radishes
- 1/2 lb green beans
- 2 fennel bulbs
- 3 carrots
- 1 pint grape tomatoes
- 1 head radicchio
- 1 cucumber
- 1 (12-16 ounce) can garbanzo beans
- 1/4 cup quinoa, cooked
- 12 ounces tuna, oil-cured is best
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- Season the vinegar and lemon juice with salt and pepper in a medium-size bowl.
- 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.
- 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.
- Trim and dice the fennel bulbs, discarding the tough core. They should be small like the green beans.
- Peel and dice the carrots (again, small).
- Halve the tomatoes, finely shred the radicchio and dice the cucumber.
- 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".
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5 stars