Green salad with radicchio and tuna


80 / 100

Green salad with radicchio and tuna is something I threw together on the fly, as a result of my week wish to take less calories and what was currently available in my fridge. It doesn’t belong to anyone’s cuisine and it’s not from grandma’s, mom’s, or aunt old notebooks, as it’s modern to pretend nowadays 🙂

For green salad, I used iceberg (which is nothing more than one of the types of green salad), because I had it in the fridge, but you can also use any green salad, lettuce, etc. I used a standard can of tuna, which has a dry content of about 160g. It’s good that the can contains tuna fillets, not those tiny, miserable shavings that no one can tell if they are tuna or something else.

I also added radicchio because firstly I had it, and secondly I like the slightly bitter taste it adds to the salad. Radicchio can be substituted by chicory, which is its first cousin anyway. If you don’t like either, you can easily skip them.

I also cut half a medium-sized cucumber, if I had radishes I would have put them in as well. It’s also delicious with a chopped hard-boiled egg, but I was too lazy at this moment. I also added marinated mini corns that I cut into large pieces.

The highlight, at least for me, is dressing our green salad with radicchio and tuna with pumpkin seed oil and red balsamic. Pumpkin seed oil, you either love it or you hate it. I love it, but if you hate it, you can use cold-pressed olive oil (the so-called “virgin”). I do not advise you to use ordinary oil and vinegar, the taste becomes too flat. I also added a tablespoon of hot Dijon mustard.

So this green salad with radicchio and tuna allows you to adjust according to your taste and the available products, just don’t go with oil and vinegar, eh? 😀

Products (for 4 servings)

  • 1 head iceberg salad
  • 1 head radicchio salad (noticeably smaller than the iceberg, or half if it’s from the large heads)
  • 100 g of marinated mini corn
  • 1/2 cucumber
  • 150 g olives (small, black, pitted, canned)
  • 1 tbsp. Dijon mustard (hot)
  • 30 ml of pumpkin seed oil
  • 30 ml of red balsamic vinegar
  • 1 tsp salt

Preparation of green salad with radicchio and tuna

I cut the iceberg lettuce and the radicchio into relatively large pieces of about 3 cm. If you are geeky, you can gently tear it with your fingers so as not to tear the cell structure 😀

The pickled corn, as I said, I cut it in large pieces. I cut the cucumber into half slices. I put the chopped products in a salad bowl and lightly crumpled them so that the salads do not sit like pieces of paper. I also poured the olives.

I mixed the mustard, balsamic and pumpkin seed oil and salt and tossed it together. This is not mandatory – it can be directly in the salad, but then you need more mixing.

Serving of green salad with radicchio and tuna

Green salad with radicchio and tuna is served chilled, but not close to freezing. Toasted baguette slices may be offered. I helped myself with a glass of rose. Ok, tho glasses 🙂

Nutrition Values (for 1 serving)

  • Total kcal: 260
  • Carbohydrates: 10 g.
  • Fat: 12 g.
  • Proteins: 17 g.

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