Riviera Tuna

Yield: 8 cups

Time: 30 minutes

A healthier and delicious tuna salad for lunch or brunch.

INGREDIENTS:

¾ Cup     Extra Virgin Olive Oil  
¾ Cup     Parmesan cheese  
1 T          Garlic minced  
2 tsp       Dijon mustard  
4              Lemons, 5T juiced
3              Limes, 2T juiced  
2 tsp        Worcestershire   
1 bunch  Small broccoli florets, blanched and shocked off  
2 Cups     Carrots, shredded  
1 lb          Tuna fish (or 3 cans drained)  
                 Salt and pepper to taste

METHOD:

  1. Whisk first 7 ingredients in a large bowl

  2. Add broccoli florets, carrots, salt and pepper. Mix lightly.

  3. Add tuna and mix again very lightly (don’t over mix).

  4. Good for several days refrigerated. Enjoy! 

TIP:

  • Make sure the broccoli stems are removed and florets cut very small. Take your time, this salad is worth it. 

  • Always use the best quality ingredients. It makes a difference.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096