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

A main course tuna topped salad filled with summer vegetables and topped with a Lemon Vinaigrette.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 350kcal

Keyword fish, seafood

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