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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna, Cucumber and Mozzarella Salad Recipe

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Tuna, Cucumber and Mozzarella Salad image

 

This recipe for Tuna, Cucumber and Mozzarella Salad is from The Godart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups lettuce spring mix
1 (5-ounce) can tuna, drained
4 Bocconcini mozzarella balls
½ English Cucumber
1 small shallot
⅔ cup sweet corn, cooked and chilled
½ recipe lemon vinaigrette
Vinaigrette:
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey, or maple syrup
1 garlic cloves, minced
salt and pepper, to taste
Directions:
Directions:
1. Slice. Thinly slice the mozzarella balls, cucumber, and shallot.
2. Toss. In a large bowl, add the lettuce and top with the tuna, mozzarella, cucumber, shallot, and corn. Drizzle with the lemon vinaigrette and stir to combine.

Vinaigrette
1. Add all the ingredients to a small bowl and whisk together until fully emulsified.
2. Use immediately or refrigerate in an airtight storage container until ready to use

 

 

 

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