Summer Farmstand Tuna Bowls
Summer Farmstand Tuna Bowls are one of our favorite warm weather dinners. I start these bowls by roasting corn on the cob. Then, I fill our bowls with spring green lettuce mix, and top them with Natural Catch tuna fillets, tomatoes, avocado, cucumbers, the corn and red onions. Finally, I drizzle everything with a lemon vinaigrette. We like these bowls for several reasons. First of all, I like that I can make this whole salad bowl in just 35 minutes. That makes it so great for busy summer nights. Secondly, I like that I assemble all the ingredients for this ahead of time. I like to roast the corn and make the dressing ahead of time. And, then I just assemble the bowls right before serving them. And, lastly, we all love how light and delicious these summer salads are.
The Equipment I Used
- Aluminum Foil- Use this to wrap your corn.
- A Small Jar- I like to shake the dressing up in a small jar.
The Ingredients Needed for Summer Farmstand Tuna Bowls
- Tuna- I used Natural Catch Yellowfin Tuna Slices in Extra Virgin Olive oil for my Summer Farmstand Tuna Bowls.
- Corn- Use the freshest corn you can find. To save time, you can just place the corn on a plate, cover it with a paper towel, and microwave it for six minutes.
- Lettuce- I like to use spring green lettuce mix, but you can use any lettuce that you like.
- Cucumber- Buy cucumbers that are very firm, and not soft or spongy.
How I Made my Tuna Bowls
- First, I roasted the corn. Then, I removed the kernels from each ear.
- Next, I made the lemon vinaigrette. Be sure to taste it, because you might want to add more honey or salt.
- Finally, I assembled the bowls and drizzled on the dressing.
If you like light and easy summer dinners, you need to try these delicious Summer Farmstand Tuna Bowls.
Summer Farmstand Tuna Bowls
Ingredients
- 2 ears corn on the cob
- 2 tsp. butter
- 4 cups spring mix lettuce
- 2 4.4 ounce cans Natural Catch Tuna Fillets
- 1 cup cherry tomatoes, halved
- 2 cups sliced cucumbers
- ½ cup sliced red onion
- 2 carrots, sliced into ribbons
- 1 sliced avocado
- 4 lemon slices
For the Lemon Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. minced garlic
- 1 tsp. dried oregano
- ¼ tsp. each kosher salt and black pepper
Instructions
- Begin by roasting the corn: Preheat the oven to 400 degrees. Peel the husks off the corn, top each cob with a teaspoon of butter, and wrap each one in foil. Roast for thirty minutes. Remove corn from cobs.
- In a small jar, shake together all the Lemon Vinaigrette ingredients.
- Fill 4 bowls with a layer of lettuce. Top with the tuna, roasted corn, cucumbers, tomatoes, carrots, red onion, avocado, and lemons. Drizzle on as much vinaigrette as you.
