Tuna-Vegetable Salad with Lemon Dressing is one of our favorite no-cook summer dinners. I start this salad by assembling a platter of chopped lettuce, cucumbers, tomatoes, radishes, and onions. Then, I top it with Natural Catch White Albacore Tuna Filets. Finally, I drizzle on a creamy lemon dressing. We like this salad for several reasons. First of all, I like that I can make this whole salad in just fifteen minutes. That makes it great for busy days. Secondly, I like that I can make this whole salad without using the stove or oven. Even though our house is air conditioned, it’s nice to have a cool, refreshing meal that doesn’t heat up the house. And, lastly, we all love the tasty tuna and light salad.

The Equipment I Used

• A Salad Spinner- Use this to dry your romaine lettuce. If the lettuce is wet, the dressing won’t cling to it.
• A Small, Deep Bowl- You’ll need this to easily whisk together the dressing.
• A Whisk- Use this to make the dressing.

The Ingredients Needed for Tuna-Vegetable Salad with Lemon Dressing

• Tuna- I used the Natural Catch White Albacore Tuna Filets.
• Lettuce- I used romaine lettuce. Be sure to wash it well.
• Cucumbers- I used a ribbon peeler to cut the cucumbers into large ribbons.
• Tomatoes- You can use cherry or grape tomatoes.
• Radishes- I used these pretty Easter egg radishes, but you can use regular red radishes.
• Onions- I used finely chopped red onions.
• Lemon Juice- Be sure to use freshly squeezed lemon juice.

How I Made my Tuna Salad

• First, I assembled the salad. I like to chill it so that the tuna is very cold.
• Next, I whisked together the dressing. Be sure to whisk in the oil one tablespoon at a time. You’ll probably have leftover dressing that you can store in the refrigerator for up to four days. I used some of the leftover dressing to drizzle on grilled salmon last night.

Tuna-Vegetable Salad with Lemon Dressing

A fresh vegetable salad topped with tuna and a homemade mayonaise dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 320 kcal

Ingredients

  

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For the Tuna-Vegetable Salad:

• 4 cups romaine lettuce, chopped
• 8 ounces canned tuna filets (I used 2 cans of Natural Catch White Albacore Tuna Filets)
• 1 cucumber, sliced into ribbons
• 1 cup grape tomatoes, halved
• 1 cup radishes, halved
• ¼ cup minced red onion

For the Lemon Dressing:

• 2 large egg yolks
• 2 tsp. crushed garlic
• ½ tsp. sea salt flakes
• 3 tbsp. lemon juice
• 1 tbsp. grated lemon zest
• ½ cup olive oil
• ½ cup extra virgin olive oil

Instructions

 

• First, assemble the Salad: spread the lettuce out on a large platter and top it with the rest of the salad ingredients. Chill until serving.
• Next, make the Lemon Dressing: In a small, deep bowl whisk together everything but the two oils. Then, slowly whisk in the oils, one tablespoon at a time, until the mixture is emulsified. Chill until serving and then drizzle as much as you like on to the salad.

Nutrition

Calories: 320kcal

Keyword seafood

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