Brad’s Summer Tuna Salad Recipe
Written by: Kim Floresca | Published on:
Bright, crunchy, and effortlessly delicious. This is the kind of salad we dream about all season long. Inspired by the salad Gwyneth makes for Brad, this dish layers clean protein, vibrant veggies, and bold pops of flavor in a way that feels both elevated and unfussy.
Ingredients
For the salad
4 cups little gem lettuce, cut into 1⁄2 in pieces
1⁄2 cup radicchio, shredded
4 peppers (we like long sweet peppers)
1 cup sliced pepperoncini
1 cup snap peas
4 eggs, whole
1 can tuna in olive oil (we love Siesta Co)
1⁄2 cup fresh basil leaves
sea salt and black pepper to taste
For the lemon dressing
1 lemon
1 tbsp dijon mustard
1⁄2 cup olive oil
1 small shallot, chopped fine
1⁄4 cup champagne vinegar
1 tbsp parsley, chopped fine
1 tsp maple syrup or honey (optional)
sea salt and black pepper to taste
For the blistered tomatoes
2 pints heirloom cherry tomatoes
2 tbsp olive oil
2 tsp thyme, chopped fine
1 tsp garlic, chopped fine
1 tsp white balsamic vinegar
sea salt and black pepper to taste
Directions
Blistered Tomatoes
1. Preheat your oven to 250°F.
2. Toss tomatoes with olive oil, thyme, garlic, white balsamic, sea salt, and pepper.
3. Spread onto a sheet tray and roast low and slow for about 1 hour, until they’re soft, jammy, and just beginning to collapse. Set aside to cool.
Soft-Boiled Eggs
1. Bring a pot of water to a gentle boil. Prepare an ice bath.
2. Carefully lower in the eggs and cook for exactly 7 minutes.
3. Immediately transfer to the ice bath to stop cooking. Once cooled, peel and set aside.
Roasted Peppers
1. Char the peppers over an open flame or under a broiler until blackened all over.
2. Transfer to a bowl, cover, and let steam, covered, for 10–15 minutes.
3. Peel off the skins with a paper towel and slice into strips.
Lemon Dressing
1. In a small bowl, whisk together lemon zest and juice, Dijon mustard, shallots, vinegar, parsley, and maple syrup (if using).
2. Slowly stream in the olive oil while whisking until emulsified. Season to taste with salt and pepper.
Ingredients
For the salad
4 cups little gem lettuce, cut into 1⁄2 in pieces
1⁄2 cup radicchio, shredded
4 peppers (we like long sweet peppers)
1 cup sliced pepperoncini
1 cup snap peas
4 eggs, whole
1 can tuna in olive oil (we love Siesta Co)
1⁄2 cup fresh basil leaves
sea salt and black pepper to taste
For the lemon dressing
1 lemon
1 tbsp dijon mustard
1⁄2 cup olive oil
1 small shallot, chopped fine
1⁄4 cup champagne vinegar
1 tbsp parsley, chopped fine
1 tsp maple syrup or honey (optional)
sea salt and black pepper to taste
For the blistered tomatoes
2 pints heirloom cherry tomatoes
2 tbsp olive oil
2 tsp thyme, chopped fine
1 tsp garlic, chopped fine
1 tsp white balsamic vinegar
sea salt and black pepper to taste