Restaurants›Water St. Café›Albacore Tuna Salad Recipe

Albacore Tuna Salad Recipe

Time30m

Serves4

House-spiced local albacore tuna, spring mixed greens, castelvetrano olives, peperonata, quinoa, crispy wontons, soy-mustard vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

2 cups Albacore tuna (canned or fresh)4 cups Spring mixed greens1 cup Castelvetrano olives1 cup Peperonata (roasted bell peppers and onions)1 cup Quinoa (cooked)1 cup Crispy wonton strips

Method

Preparation Steps

Prepare the Quinoa

Rinse 1/3 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Set aside to cool.

Prepare the Tuna

If using canned albacore tuna, drain and flake the tuna into a bowl. If using fresh tuna, season it with salt and pepper, then grill or sear it until cooked through. Allow it to cool before flaking.

Combine Ingredients

In a large bowl, combine the flaked tuna, cooked quinoa, spring mixed greens, castelvetrano olives, and peperonata. Toss gently to mix.

Make the Soy-Mustard Vinaigrette

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of olive oil, and 1 tablespoon of rice vinegar. Adjust seasoning to taste.

Serve the Salad

Drizzle the soy-mustard vinaigrette over the salad mixture. Toss gently to coat. Top with crispy wonton strips just before serving.