Fine Cooking Magazine - November/December 2020

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)

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.

(2 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Escarole
IN THIS RECIPE
Canned Tuna
IN THIS RECIPE
Shallots
FEATURED
Shishito Peppers

Reviews

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Reviews (2 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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What We're Cooking Now

Name: Tuna, Escarole, and Chickpea Salad with Warm Herb-Garlic Vinaigrette
Yield: 4 servings
Cuisine: Italian
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)