Smoked Tuna Mixed Greens Salad
Author: Nicole
Ingredients
Dressing
  • 2 teaspoons freshly squeezed lemon juice (~ ½ lemon)
  • ½ teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil
Salad
  • 4 to 6 small gold potatoes, steamed and quartered
  • 1 bunch of asparagus, steamed, chilled and cut into 1-inch pieces
  • 4 ounces spicy or regular mixed greens
  • 1 can (5.3 ounces) Scout Smoked Wild Albacore Tuna, drained and cut into small chunks or other gourmet tuna packed in oil (see Notes)
  • 10 grape or cherry tomatoes, halved
  • 10 green olives, pitted and cut in half
  • 2 ounces shaved Italian cheese (such as asiago, romano and/or parmesan cheeses) (see Notes)
Instructions
Make Dressing:
  1. Whisk lemon juice, Dijon mustard, garlic, Kosher salt and pepper together in a small bowl or measuring cup. Slowly add olive oil while whisking to emulsify.
Make Potatoes:
  1. Pour water into a medium pot to a depth of 2-inches and bring to boil over high heat.
  2. Place whole potatoes in a steamer rack/basket set over water in the pot. Cover pot and steam potatoes over high heat until you can easily break them with a fork, about 20 to 25 minutes.
  3. Add hot potatoes to a large bowl (that you’ll use to toss the salad). Cut into quarters and toss with a small amount of dressing until well coated.
Make Asparagus:
  1. You can cook the potatoes and then use the same water and pot to cook the asparagus.
  2. Using your hands, break each stalk at its natural breaking point so that you’ve removed the tough part of the bottom of each stalk. (You can also use a knife to do this.) Using a vegetable peeler, peel off the outer layer of the bottom 1-1/2 inches (or so) of each stalk.
  3. Pour water into a medium pot to a depth of 1-inch and bring to boil over high heat.
  4. Place asparagus in a steamer rack/basket set over water in the pot. Cover pot and steam asparagus over high heat is crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness.
  5. For chilled asparagus, transfer asparagus to a bowl of ice water and cool for a minute. Drain and place asparagus on paper towels.
  6. Use immediately or cover and refrigerate for up to 6 hours.
Make Salad:
  1. Add asparagus, mixed greens, smoked tuna, tomatoes and olives to the bowl with the potatoes and carefully toss.
  2. Coat salad lightly with dressing (or to taste). You may have extra dressing.
  3. Top with shaved cheese.
  4. Divide between plates and serve immediately.
Notes
* If you want to increase your protein, you can use 2 cans (so one per person) of Scout Smoked Wild Albacore Tuna and keep everything else the same.
* I used BelGioioso’s Salad Blend.
* Recipe can easily be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/smoked-tuna-mixed-greens-salad/