Rating: 3.76 stars
29 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, March 2007

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.

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  • In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

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Reviews (2)

29 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
05/28/2012
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.
Rating: Unrated
08/19/2008
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'.