This Pretty Plated Tuna Salad is a fun reminder that the simplest foods can provide a feast for all the senses. Serve this elegant tuna salad platter for a brunch, luncheon, shower, or just because.
* This post is in partnership with Genova® Seafood ~ Genova is my pick for great canned tuna, and I thank you for supporting both of us as we work to bring you delicious food.
My longstanding relationship with Genova seafood has really opened my eyes to the endless potential in a humble can of tuna. When I popped open my can of Wild Caught Albacore I wasn’t quite sure where I was going with this salad, but I knew I wanted to channel a bit of springtime. The plain white plate was my canvas, I chose a limited palette of ingredients, and the result was this light and airy wreath-like salad that reminds me of a spring meadow. All that from a can of tuna!
I love to use Genova Albacore tuna because the fillets are chunky and meaty but not dry, like some tuna can be. Each fillet is hand selected and packed in pure olive oil which keeps it moist ~ I just carefully lift out the chunks of fish and place them along one side of my plate. The fillet is so big I have to gently nudge it apart with my fork. If your recipe calls for it, you can definitely use the oil right from the can, it’s full of flavor.
The fun part about a tuna salad plate like this is that there are lots of directions you can go with it, so feel free to take the idea and make it your own. I wanted to keep the presentation simple for this Scandinavian inspired version, so I used:
- Genova Wild Caught Albacore Tuna in Olive Oil (Genova now offers both its Albacore (my fave) and Yellowfin tunas packed in water.)
- button mushrooms
- enoki mushrooms
- shaved cucumber
- edamame beans, thawed from frozen
- baby carrot tops
- black sesame seed
- black pepper, coarse ground
- pansies ~ edible!
But there are so many other ingredients you could choose to go with the tuna. How about:
- shaved carrots or baby beets
- shaved fennel
- shaved or thinly sliced red onion
- shaved radishes
- fresh dill
For some fun and a little bit of zingy flavor I made a simple blood orange vinegar to drizzle on top, along with some extra virgin olive oil. It adds a pretty touch of pink to the salad, too. And there you have it, a pretty salad that’s low in calories, high in protein, and a joy to assemble and eat. Wish all food could be this perfect!
Arranging a ‘mindful’ salad like this is very soothing. It’s deliberate, but not fussy. Each ingredient is hand placed in anticipation of a vibrant, healthy, and delicious bite.
If you stock a few cans of Genova tuna in your cupboard you can make a mindful salad like this any day of the week.
TIP: Assemble this salad shortly before serving. You can prep the ingredients ahead of time and keep them under a damp cloth in the refrigerator.
And don’t worry if you don’t feel up to the fancy plating, this tuna salad fares just as well in a bowl, too!
And, if you decide to skip the salad altogether and just pop open a can of tuna, I won’t judge.
I try to be mindful of where my food comes from and how it’s handled. The only thing Genova does is tuna, and they do it best. All Genova products are traceable from ocean to plate. Check the bottom of your can for your unique code to try out this fun app!
- 5 ounce can Genova Albacore Tuna in Olive Oil
- 1 small Persian cucumber, do not peel
- 2 button mushrooms
- 1/4 cup enoki mushrooms
- 1/4 cup edamame beans, thawed
- several sprigs fresh dill
- salt and fresh cracked black pepper
- extra virgin olive oil for drizzling
- juice of 1 blood orange
- equal amount champagne or white wine vinegar
- Use a mandoline slicer to slice the cucumber lengthwise into 1/8 inch slices. They should be translucent and pliable enough to roll.
- Trim the ends from the mushrooms and slice them paper thin on the mandoline.
- Arrange the cucumber slices on your platter in a half moon configuration. You can roll them, or lay them out like ribbons. I did both.
- Add chunks of the tuna in and among the cucumber.
- Arrange the mushrooms, the carrot tops, and edamame in a pleasing pattern.
- Garnish with the edible flowers, a shower of salt and fresh cracked pepper.
- Drizzle with olive oil and some of the blood orange vinegar.
Make it your own ~
- You could use salmon in place of the tuna. Seared scallops or even sushi grade raw tuna would work.
- For a brunch or luncheon, arrange a full circle around a large platter.
- For a romantic supper, arrange the ingredients into a heart shape.
Don’t forget to pin this pretty Plated Tuna Salad!