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Tuna Chopped Salad

Photo: Beatriz Da Costa
Prep time 20 mins
Other time 25 mins
Yield Makes 4 servings

Ingredients

  • 1 small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 small fennel bulbs, trimmed and diced (about 2 cups)
  • 1/2 pound green beans, trimmed and diced
  • 1/2 pound carrots (about 3 carrots), peeled and diced
  • 1 15.5-ounce can chickpeas
  • 1 pint cherry tomatoes, halved
  • 1 head radicchio, shredded
  • 6 tablespoons olive oil
  • 1 1/4 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 6-ounce cans tuna in oil
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calcium 121 mg
  • calories 521
  • caloriesfromfat 48 %
  • carbohydrate 38 g
  • cholesterol 14 mg
  • fat 28 g
  • fiber 10 g
  • iron 4 mg
  • protein 31 mg
  • satfat 4 g
  • sodium 1659 mg

How to Make It

  1. Mix the onion and vinegar in a small bowl, cover, and set aside for 30 minutes, stirring halfway through. Combine the fennel, green beans, and carrots in a large bowl. Drain the chickpeas and add them to the large bowl with the tomatoes and radicchio; gently toss. Drain the onion slices, reserving the vinegar. Whisk the reserved vinegar with the olive oil. Add the salt and pepper. Drain the tuna and flake it into large chunks in a medium bowl. Toss the tuna with half the onion slices, 2 tablespoons of the vinaigrette, and the parsley. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with the dressed tuna.