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
Calories: 602.99kcal
Ingredients
Dijon Lemon Dressing
- 3 tablespoon 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 radish thinly sliced moons
- 1 stalk celery thinly sliced diagnosis
- 3 large Campari tomatoes quartered
- 1 scallion thinly sliced
- 1 small avocado sliced (optional)
- 8 ounces of canned albacore tuna in water
- 2 poached 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.
- Make the Dressing: In a small 4-ounce jar with a lid, combine the olive oil, lemon juice, Dijon mustard, red pepper chili flakes, garlic powder, onion powder, salt, and black pepper, and shake well. If you do not have a small jar you can place all the ingredients in a medium mixing bowl except for the oil. Whisk the ingredients then slowly drizzle in the oil while vigorously whisking to emulsify. Or use a blender suitable for the amount you are making.
- Tuna and Avocado Prep: You have two ways to present this. If your avocado is overripe, mix it with the tuna salad in a small mixing bowl. Otherwise, you can add the diced avocado on top of the canned tuna in a mound. Either way, place it in the middle of a wide salad bowl when plating the salad.
- Assemble the Salad: Around the tuna avocado salad arrange the mixed greens like a wreath. On top of the salad, you will proportionally add the toppings alternating in color: tomatoes, scallions, purple cabbage, cucumbers, red radishes, and sliced celery.
- Garnish: Finish by placing the poached egg in the center, slit to allow the egg yolk liquid to pour out. Next, drizzle on the dressing and sprinkle on the parsley.
Video
Notes
The calories in this salad are high due to the olive oil amount in the dressing. However, I didn't want to reduce or change the dressing ratio since some of the units are already small. And, If you did not customize the servings of this recipe, the dressing actually has an extra serving.
Nutrition
Calories: 602.99kcal | Carbohydrates: 17.18g | Protein: 37.22g | Fat: 44.41g | Saturated Fat: 7.54g | Cholesterol: 232.63mg | Sodium: 1294.68mg | Fiber: 9.06g | Sugar: 3.87g
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