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This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.

Source: Everyday Food, March 2007
Total Time Prep Servings



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How would you rate this recipe?
  • MS10593083
    28 MAY, 2012
    I was happy to try a new twist to this classic, but I didn't find roasting the vegetables added anything special to it. I think I prefer the vegetables just boiled and tossed with dressing. I added the classic hard boiled eggs and green beans to make it a bit more hearty. I used my own dressing which was similar, 3:1 olive oil to lemon, made a paste with minced garlic and sea salt, freshly ground pepper, tarragon, dry mustard and grated parmesan. Think I'll stick to the classic but glad to try.
  • joycehm
    19 AUG, 2008
    Loved the roasted vegetables! I admit to having added whole green beans and anchovies to the salad. (Had to have them.) I also changed the dressing slightly - see comment under 'lemon vinaigrette'.

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