Cauliflower and Tuna Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1large or 2 small or medium cauliflowers, broken into small florets
- 15-ounce can water-packed light (not albacore) tuna, drained
- 1plump garlic clove, minced or pureéd
- ⅓cup chopped flat-leaf parsley
- 3tablespoons capers, drained and rinsed
- 1tablespoon fresh lemon juice
- 3tablespoons sherry vinegar or champagne vinegar
- 6tablespoons extra virgin olive oil
- Salt and freshly ground pepper
Nutritional analysis per serving (6 servings)
194 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
- Step 2
In a large bowl, break up the tuna fish and add the cauliflower.
- Step 3
In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.
- Advance preparation: You can make this up to a day ahead, but omit the parsley until shortly before serving so that it doesn't fade. It keeps well in the refrigerator for up to 5 days.
Private Notes
Comments
This was great. We roasted the cauilflower instead of steaming it and added 1 roasted diced eggplant to stretch the dish a bit. We also added a few chopped artichoke hearts and a handful of chopped cherry tomatoes. All of these additions were flavorful and added a lovely texture.
We used white wine vinegar as a sub for the sherry or champagne vinegar.
Mercury levels are almost 3 times higher in albacore than in light tuna.
I added an extra can of tuna to make this a more substantial meal.
This was excellent! I followed some of the suggestions in the comments: roasted the cauliflower with some cherry tomatoes and added white beans. I used Wild Planet albacore despite the recipe saying not to use albacore! I also quick pickled some red onion as a garnish (recipe in NYT Cooking). And had garlic bread on the side. I used the sherry vinegar. Perfect for a summer meal!
I would recommend using Tonnino tuna.
As someone who loves both tuna and cauliflower, this did… not taste very good?
Advertisement