Summer Farmstand Tuna Bowls
A main course tuna topped salad filled with summer vegetables and topped with a Lemon Vinaigrette.
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.
Nutrition
Calories: 350kcal
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