Rainbow Tuna Salad with Dijon Mustard Lemon Dressing
Tuna salad with avocado, and poached egg, surrounded by sweet tomatoes, red cabbage, cucumbers, red radishes, and celery on a bed of mixed greens and topped with homemade whole grain Dijon mustard vinaigrette with a kick from chilies.
Servings 2 Servings
Calories: 561kcal
Ingredients
Dijon Lemon Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper chili flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Tuna, Egg, Vegetable Salad
- 2 cups mixed greens chopped
- 1 cup red cabbage thinly sliced
- ½ cup cucumbers thinly sliced moons
- 2 red radishes thinly sliced moons
- 1 celery stalk thinly sliced diagonally
- 3 large Campari tomatoes quartered
- 1 scallion thinly sliced
- 1 small avocado sliced (optional)
- 8 ounces of canned albacore tuna in water drained
- 2 large eggs
- Chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Dressing: Add the olive oil, lemon juice, Dijon mustard, red pepper chili flakes, garlic powder, onion powder, salt, and black pepper to a small jar with a lid. Shake well until combined. To mix by hand, add everything except the oil to a small bowl, whisk together, then slowly drizzle in the oil while whisking until the dressing is emulsified.
- Prepare the Salad Ingredients: Chop the mixed greens, thinly slice the red cabbage, cucumbers, radishes, celery, and scallion, quarter the tomatoes, slice the avocado if using, drain the tuna, and poach the eggs.
- Prepare the Tuna and Avocado: If the avocado is very soft, gently mix it with the tuna in a small bowl. If it is firm enough to slice, keep it separate and layer it over or beside the tuna when assembling.
- Assemble the Salad: Divide the mixed greens between two wide bowls or plates. Place the tuna in the center of each. Arrange the tomatoes, scallions, red cabbage, cucumbers, radishes, celery, and avocado around the tuna.
- Finish and Serve: Top each salad with a poached egg. Gently cut into the egg so the yolk can run over the salad. Drizzle with the Dijon lemon dressing and finish with chopped parsley.
Video
Nutrition
Calories: 561kcal | Carbohydrates: 18g | Protein: 32g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 227mg | Sodium: 1025mg | Potassium: 1099mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1731IU | Vitamin C: 56mg | Calcium: 108mg | Iron: 5mg
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