The key to any delicious uncooked recipe is great ingredients. Here, a good-quality oil-packed tuna is essential. You can wrap the salad in lettuce or stuff it into pitas for a heartier meal.
More Main Course Salads
1 small shallot, finely chopped
1/4 cup white wine vinegar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons sugar
1 tablespoon chopped tarragon
1 small fennel bulb—cored and cut into 1/4-inch dice
1/2 English cucumber—peeled, seeded and diced
Two 6-ounce cans olive oil–packed tuna, drained
Kosher salt and freshly ground pepper
Lettuce leaves or pita bread, for serving
How to Make It
In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add the fennel and cucumber and toss. Let stand for 5 minutes.
Add the tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.
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