Ingredients Jump to Instructions ↓

  1. Tuna mixture:

  2. 3/4 cup extra-virgin olive oil (we like Yellingbo Gold)

  3. 1/2 cup lemon, juiced

  4. 2 tbsp. fresh chive, finely chopped

  5. 1/4 cup Italian flat leaf parsley, roughly chopped

  6. 2 6 oz. cans white tuna in oil, rinsed and drained

  7. 1 small head fennel, chopped finely

  8. 2 stalks of celery, diced

  9. 1 cup red onion, chopped

  10. Kosher salt and freshly ground black pepper to taste

  11. Greens:

  12. 16 oz. mixed greens

  13. 1/3 cup pitted black and green olives, cut into circles

  14. 1 bell pepper, seeded and cut into long slices

Instructions Jump to Ingredients ↑

  1. The Dressing: Blend together olive oil, lemon juice, salt, pepper, chives, and parsley. Reserve.

  2. Toss in flaky tuna with fennel, celery, onion with 3/4 of the dressing. Set aside in a bowl.

  3. Use remaining dressing to toss your greens. Portion to plates and layer with a scoop of Tuna Salad, and slices of bell peppers and olive.

  4. Enjoy


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