Baby Spinach Salad with Grilled Tuna Recipe

Name: Baby Spinach Salad with Grilled Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 gal. baby spinach leaves; 3 gal. radicchio, chiffonade; 3 qt. seedless cucumbers, medium dice; 1-1/2 qt. canned cannellini beans, drained, rinsed; 1-1/2 qt. grape tomatoes, cut in half; 1-1/2 qt. pine nuts, toasted; 3 cups canned chickpeas (garbanzo beans), drained, rinsed; 48 each tuna steaks (3-1/2 oz./100 g each), 1/2 inch thick; 1-1/2 cups olive oil; to taste salt and pepper; 1-1/2 qt. Kraft Golden Italian Dressing; Israeli Couscous Salad; 1 cup Parmesan cheese, shaved Target 2 For $5.00 thru 02/06

Servings: persons

3 gal. baby spinach leaves
3 gal. radicchio, chiffonade
3 qt. seedless cucumbers, medium dice
1-1/2 qt. canned cannellini beans, drained, rinsed
1-1/2 qt. grape tomatoes, cut in half
1-1/2 qt. pine nuts, toasted
3 cups canned chickpeas (garbanzo beans), drained, rinsed
48 each tuna steaks (3-1/2 oz./100 g each), 1/2 inch thick
1-1/2 cups olive oil
to taste salt and pepper
1-1/2 qt. Kraft Golden Italian Dressing
Israeli Couscous Salad
1 cup Parmesan cheese, shaved Target 2 For $5.00 thru 02/06

1
Combine spinach, radicchio, cucumbers, beans, tomatoes, pine nuts and chickpeas in large bowl.
2
For each serving: Brush 1 tuna steak with 1-1/2 tsp.
3
(7 mL) oil; season with salt and pepper.
4
Grill to medium, or desired doneness; cool 5 min.
5
Brush with 1/2 tsp.
6
(2 mL) dressing.
7
Toss about 2 cups (500 mL) spinach mixture with 2 Tbsp.
8
(30 mL) of the remaining dressing; place on plate.
9
Top with 1/4 cup (60 mL) Israeli Couscous Salad, 1 tuna steak and 1 tsp.
10
(5 mL) Parmesan cheese.

4061

kcal

Calories

270

Fat

Carbs

344

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 gal. baby spinach leaves, 3 gal. radicchio, chiffonade, 3 qt. seedless cucumbers, medium dice, 1-1/2 qt. canned cannellini beans, drained, rinsed, and more.

Yes, Baby Spinach Salad with Grilled Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Spinach Salad with Grilled Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions