This salad is light but fulsome, a scoop of punched-up tuna paired with the summer’s best greens and some carefully considered vegetables. Serve a soft cow or goat’s milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
Ingredients
- 6 cups summer greens (mesclun, arugula, spinach or others)
- 12 asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled
- ¼ pound haricots verts, parboiled with asparagus for 4 minutes, then cooled
- 6 ounces cherry or grape tomatoes, sliced in half
- ½ small bulb fennel, sliced very thin
- 6 mild pickled okra pods, sliced lengthwise into quarters
- 1 Kirby cucumber, sliced thin
- 12 or so good-quality black olives, like calamata or gaeta, pitted
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil or mustard oil
- Salt and freshly ground black pepper to taste
- 2 cups tuna salad (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
293 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 20 grams protein; 13 milligrams cholesterol; 605 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Build salads to order on four large plates. Start with a small handful of greens for each plate and divide the asparagus, haricots verts, tomatoes, fennel, okra, cucumber and olives accordingly.
- Drizzle the salads with the lemon juice, balsamic vinegar and olive or mustard oil and season with salt and pepper.
- Mound spoonfuls of the tuna in the center of each salad. Serve with sliced bread and a good soft cheese.
15 minutes
Dining and Cooking