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Tossed Green Salad with Tuna and Parmigiano-Reggiano

High-quality tuna and Parmigiano-Reggiano make a big difference in this simply delicious salad. That's Amore!

Serves 
Prep time
10 min
Time to Table
10 min

Ingredients

1 can (80 g)
CLOVER LEAF® Tonno Preferito Yellowfin Tuna in Olive Oil
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

Preparation

  1. Drain tuna, reserving oil. 
  2. In a large bowl, toss together arugula, radicchio and endive.
  3. In a small bowl, whisk together balsamic vinegar, shallot, mustard and pepper; whisk in reserved tuna oil.
  4. 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%

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