The summer heat has been brutal here in DC. It’s so hot that I don’t even want to turn on my stove to make dinner. Still, a woman can only eat cheese and crackers for so many meals before craving something a bit more sophisticated.
May I present the it’s-too-hot-to-cook meal: dijon vinaigrette tuna salad lettuce cups.
I’ve never been a fan of mayo-based tuna salads. Then I tried a vinaigrette based tuna salad and fell in love. This dijon mustard vinaigrette is tangy and doesn’t overpower the tuna’s delicate, fresh flavor.
The star of this recipe is of course, canned tuna–but not just any canned tuna. I use Bumble Bee Solid White Albacore because of its firm texture. The chunks of tuna won’t disintegrate when you mix your salad. You can whip this dish together in 10 minutes and fill your happy belly.
How to make the dijon vinaigrette tuna salad
This recipe comes together so quickly, which makes it ideal for lunch or a weeknight dinner. Perfect for back-to-school meals.
The vinaigrette is tangy so I added the artichoke hearts and roasted red peppers for sweetness. I’ve had a love affair with artichoke hearts since my husband introduced them to me in our dating days. The cucumbers add crunch to the salad. Chop everything into small, bite-sized pieces.
Dijon mustard isn’t just for sandwiches. It’s the flavor punch of this tuna salad. In a medium bowl, add the mustard, lime juice, salt and pepper, and olive oil. To keep clean up easy, I use a bowl big enough to hold all the salad ingredients.
Whisk everything together until it emulsifies. That’s a fancy way of saying it mixes two different liquids together–in this case the lime juice and the oil. This should only take you a couple of minutes. Isn’t it pretty?
By the way, this vinaigrette makes a killer salad dressing.
Add your veggies to the bowl, right on top of the dijon vinaigrette you just made. Did I mention this salad is healthy?
Now, our star: solid white albacore tuna. Not only is it a lean protein, but tuna has healthy fats and important vitamins and minerals. Add the tuna and sliced green onions. Gently toss all the ingredients so each delicious bite is coated in the dijon vinaigrette.
To serve: spoon those gorgeous chunks of tuna, artichoke hearts, roasted red peppers and cucumbers into lettuce leaves. If you’re feeling lazy, just place the tuna salad bowl on the table along with a plate of lettuce leaves. Everyone can make their own tuna salad lettuce cups.
See how easy it was to make a complete meal with Bumble Bee Solid White Albacore Tuna? For days when it’s cool enough to turn on your stove, try my linguine with spicy tuna marinara. You can also visit Bumble Bee for more albacore recipes.
Dijon Vinaigrette Tuna Salad Lettuce Cups
- 2 5oz cans of Bumble Bee Solid White Albacore Tuna in water, drained
- ½ cup diced roasted red peppers
- 4 canned or jarred artichoke hearts, cut into eighths
- ½ cup coarsely chopped cucumber
- 1 green onion, thinly sliced (green parts only)
- juice of 1½ limes
- 2 teaspoons dijon mustard
- ¼ cup olive oil
- salt and pepper to taste
- 1 head of lettuce (romaine, red leaf, or bibb recommended)
- Add lime juice, dijon mustard, olive oil, salt and pepper in a medium bowl. Whisk until combined.
- Add tuna, artichoke hearts, red peppers, cucumbers, and green onions. Toss to coat in vinaigrette.
- Serve by spooning tuna salad into lettuce leaves.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.