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Recipe

Tuna, Escarole, and Chickpea Salad with Warm Herb-Garlic Vinaigrette

Scott Phillips

Servings: 4

Good-quality tuna is a fabulous secret weapon for easy but satisfying meals. Its silky texture and slightly briny flavor makes this salad feel substantial.

Ingredients

  • 2 6.7-oz. jars good-quality tuna in oil
  • Extra-virgin olive oil, as needed
  • 2 Tbs. minced shallot
  • 2 cloves garlic, finely chopped
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. finely chopped fresh rosemary
  • Pinch crushed red pepper flakes
  • 1 medium head (about 1 lb.) escarole, trimmed, cleaned, and cut into bite-size pieces
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1/2 small red onion, very thinly sliced lengthwise
  • Kosher salt and freshly ground pepper
  • 1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (a heaping 1/3 cup)

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 40
      Sodium (mg): 1180
      Carbohydrates (g): 36
      Fiber (g): 12
      Protein (g): 41

Preparation

  • Strain the oil from the tuna into a 1 cup measure. Add oil, if necessary, for a total of 1/2 cup. In a medium bowl, flake the tuna into large pieces and set aside.
  • In a 1-quart saucepan, heat the oil and shallot over medium heat and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat, and whisk in the lemon juice, parsley, rosemary, and pepper flakes.
  • In a large bowl, toss the escarole, chickpeas, and onion with enough of the warm vinaigrette to coat the greens well. Season to taste with salt and pepper.
  • Divide the salad among four dinner plates and top each with a quarter of the tuna. Drizzle the remaining dressing over the tuna, top with the cheese, and serve.

Reviews

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Reviews

  • motherslittlehelper | 05/05/2016

    Are you kidding? Amazing! Excellent choice for a vegan who eats fish. Skipped the cheese and was very satisfied with the shot of protein to the head! Tuna in water worked fine so I could control how much and what kind of olive oil to use. Another perfectly fast and fresh weeknight dinner. Thank you!

  • Littlemanmom | 07/14/2015

    Delicious. Must use oil packed tuna, it gave such a nice luxurious texture which was needed against the slightly tougher greens. Great balance of taste and texture. My husband who is a pasta and meatballs kind of guy, loved it. Easy to make for a weeknight. Putting this one in the keeper file.

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