| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 2 servings |
Ingredients
- Deselect All
- 6 to 8 ounces ventresca canned tuna, packed in olive oil
- 4 leaves butter lettuce, rinsed and patted dry
- 2 tablespoons finely chopped shallot
- 2 tablespoons finely chopped red or orange bell pepper
- 1 tablespoon nonpareil capers
- 2 tablespoons chopped hard-boiled egg
- 1 tablespoon micro greens
- 1/4 teaspoon black lava sea salt
- 1/2 lemon
Instructions
- Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
- Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 115 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 67 mg |
| Sodium | 366 mg |
| Serving Size | 1 of 2 servings |
| Calories | 115 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 21 g |
| Cholesterol | 67 mg |
| Sodium | 366 mg |
Reviews
This was so good and delicious!
Excellent and fresh flavor No dressing needed.. The lemon and tuna oil was enough for us!
Delicious easy. Ate with a vinaigrette 1st time. Tried with a ranch type dressing today. Both excellent. Will make again and again. Excellent flavor combinations.
Aces. Love the mix of ingredients that compliment the great taste and freshness of the tuna.
Oh my god, this is so fresh and good! Really takes the “tuna salad” up a couple of levels! Can’t wait to serve this to my guests.
Seriously! This is on the “budget” page of recipes? Freaking capers, microgreens & “black lava sea salt” are not budget-friends!
I recently saw a rerun of Alton’s Tuna Surprise and couln’t wait to try the Ventresca. I love “Toro” sushi and knew I’d love this recipe. Everything from the basic hard boiled egg to the exotic Black Lava Sea Salt and of course the Ventresca (which I could have eaten all on it’s own! worked magically!!! The only thing I’ll change the next time I eat it is to add a few more butter lettuce leaves.
I recently watched the Tuna, Surprise episode and knew that I wanted to try Ventresca. I found Ortiz Ventresca at Wegmans for $11.99, hemmed, hawed and finally bought a single 4 oz can, and the other things needed to build an undone tuna salad.
I loved it, and now it will be a rare treat, mainly because of the cost of the tuna.
I agree with previous review, you really have to try this if you like Tuna. I had never tried Tuna Ventresca, but was able to find it at the “upscale” grocery store in our area. Don’t skip it, it is truly different and tastier than any other tuna I’ve tried, including the expesive white tuna in pouches. Also, don’t skip the capers, they add a wonderful flavor. This is a great dish for those on lower carb diets too. The entire combination is a great dish for a healthy lunch or tasty appetizer.
This was the perfect appetizer for a Friday night during Lent! Although when I make it again, I will drizzle the oil into the center of each individual leaf so that this will truly be finger food with no mess.