Tuscan Tuna Salad

bitter greens, white beans, capers, olives, egg

STARS

No Tuscan meal is complete without the claim to fame of this central-Italian province: olives. Toss tuna with these world-famous delights into a salad of baby greens, dill-marinated white beans, shaved fennel, chopped eggs, and roasted tomatoes. Drizzle with whole grain mustard vinaigrette and bite into a world of Italian fare.

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Salad

1 15.5-ounce can navy beans, drained and rinsed
1 teaspoon fresh dill, finely chopped
2 teaspoons olive oil
1 celery stalk, sliced ¼-inch thick
¼ cup minced red onion
4 hard-boiled eggs, roughly chopped
1 fennel bulb, trimmed and shaved
4 cups mixed baby greens (radicchio, escarole, kale, and arugula)
¼ cup capers
1 10-ounce jar roasted tomatoes, drained
10 ounces poached albacore tuna, broken into chunks
Salt and pepper to taste

Mustard Vinaigrette (optional)

1 lemon, juiced
2 tablespoons honey
2 garlic cloves, minced
⅔ cup mayonnaise
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons whole grain mustard
Salt and pepper to taste

Directions

In a large serving bowl, combine the beans, dill, and olive oil. Season to taste and marinate for 10 minutes.

Blend together all of the mustard vinaigrette ingredients with a whisk or blender and season to taste.

Add the celery, onion, eggs, fennel, greens, capers, roasted tomatoes, and tuna to the bowl with the marinated beans. Drizzle with dressing and toss to combine.