Dill Tuna and Olive Spaghetti
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Tossed Green Salad with Tuna and Parmigiano-Reggiano
Serves2
Prep Time10 min
Time to Table10 min
High-quality tuna and Parmigiano-Reggiano make a big difference in this simply delicious salad. That’s Amore!
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Ingredients
1 can (80 g) CLOVER LEAF® Flaked Light Tuna in Olive Oil or Flaked Light Tuna in Olive Oil & Chili Pepper
4 tsp reserved olive oil from tuna can
4 cups (1 L) baby arugula
1 cup (250 mL) torn radicchio
4 endive leaves, torn into bite-size pieces
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) minced shallot
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) shaved Parmesan cheese
PREP INSTRUCTIONS
- Drain tuna, reserving oil.
- In a large bowl, toss together arugula, radicchio and endive.
- In a small bowl, whisk together balsamic vinegar, shallot, mustard and pepper; whisk in reserved tuna oil.
- Toss salad with vinaigrette. Top with tuna and Parmesan.
Tip:
- If desired, add pine nuts and dried cranberries for more texture.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 220 | |
| Fat | 16 g | 21% |
| Saturated Fat | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 15% | |
| Carbohydrate | 8 g | |
| Fibre | 2 g | 7% |
| Sugars | 3 g | 3% |
| Protein | 11 g | |
| Cholesterol | 10 mg | |
| Sodium | 400 mg | 17% |
| Calcium | 12% | |
| Iron | 7% |
