About Us saturday chef recipe

Tuscan Tuna Salad with Fennel

Original date aired: May 22nd, 2010

Overview

Originally aired on Global TV's Saturday Morning Chef on May 22, 2010


Ingredients
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • Kosher salt and freshley ground black pepper to taste
  • 1 tbsp Dijon mustard
  • 1 tbsp dill, chopped
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 or 2 (6 oz) cans of tuna in olive oil, drained
  • 1 small head fennel, chopped
  • 4 ribs celery, chopped
  • 1/2 small red onion, chopped (about 1 cup)
  • 1 pound mixed greens

Directions
  1. Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, dill, and parsley.
  2. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and most of the dressing.  Reserve.
  3. Toss the mixed greens with the remaining dressing.  Arrange on serving plates.  Top with the Tuna Salad.
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