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Tuna Chopped Salad




Source of Recipe


Real Simple
Tuna Chopped Salad

http://img4.realsimple.com/images/food-recipes/recipe-collections/0503/tuna-chopped-salad_300.jpg

* 1 small red onion, thinly sliced
* 2 tablespoons red wine vinegar
* 2 small fennel bulbs, trimmed and diced (about 2 cups)
* 1/2 pound green beans, trimmed and diced
* 1/2 pound carrots (about 3 carrots), peeled and diced
* 1 15 1/2-ounce can chickpeas, drained
* 1 pint cherry tomatoes, halved
* 1 head radicchio, shredded
* 6 tablespoons olive oil
* kosher salt and black pepper
* 2 6-ounce cans tuna in oil
* 2 tablespoons chopped, fresh flat-leaf parsley

Directions

1. Mix the onion and vinegar in a small bowl. Cover and set aside for 10 minutes, stirring halfway through.
2. Combine the fennel, green beans, carrots, chickpeas, tomatoes, and radicchio in a large bowl. Gently toss.
3. Drain the onion slices, reserving the vinegar. Whisk the reserved vinegar with the olive oil. Add 1 ¼ tablespoons salt and ½ teaspoon pepper.
4. Drain the tuna and flake it into large chunks in a medium bowl. Toss with half the onion slices, 2 tablespoons of the vinaigrette, and the parsley.
5. Toss the remaining vinaigrette and onion with the chopped vegetables. Divide the vegetables among 4 serving bowls and top with the dressed tuna.