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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.