Creamy Tuna and Spinach Salad

Name: Creamy Tuna and Spinach Salad with Pickled Red Onion, Cucumber & Garlic Bread
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Onion; 1 Lemon; 1 Bread; 1 Cucumber; 5 tsp Red Wine Vinegar; 5.6 oz Tuna; 2 tbsp Mayonnaise; 1 1/2 tbsp Sour Cream; 1 tsp Garlic Powder; 2 tsp Dijon Mustard; 5 oz Spinach; Salt; Black Pepper; 3/4 tsp Granulated Sugar; 4 tsp Olive Oil; 1 tsp Butter

with Pickled Red Onion, Cucumber & Garlic Bread

By Recipe0 System

Oh, the things we can do with a simple can of tuna! Exhibit A: This light-yet-satisfying dinner salad idea that’s on the table in just 20 minutes. This protein-rich bowl starts with a homemade lemon-mustard dressing tossed with tender baby spinach leaves and crunchy, refreshing cucumber slices. You’ll top it all with a dollop of creamy tuna salad featuring tangy pickled red onion (pretty in pink!) A side of buttery garlic bread adds a crisp and savory element, rounding out the meal.

Mediterranean

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Lemon
1 Bread
1 Cucumber
5 tsp Red Wine Vinegar
5.6 oz Tuna
2 tbsp Mayonnaise
1 1/2 tbsp Sour Cream
1 tsp Garlic Powder
2 tsp Dijon Mustard
5 oz Spinach
Salt
Black Pepper
3/4 tsp Granulated Sugar
4 tsp Olive Oil
1 tsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the ciabatta in Step 4.) Place 1 tsp butter (2 tsp for 4 servings) in a small bowl to soften. Wash and dry produce.

Halve, peel, and thinly slice onion. Halve ciabatta. Quarter lemon. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons.
2

In a large microwave-safe bowl, combine sliced onion, vinegar, ½ tsp sugar (1 tsp for 4 servings), and 2 TBSP water (4 TBSP water for 4). Season with salt and pepper.

Cover with plastic wrap; microwave for 30-60 seconds. Remove plastic wrap and set aside to pickle, stirring occasionally, until ready to serve.
3

Open canned tuna and drain; place in a medium bowl.

Stir in mayonnaise, sour cream, and half the garlic powder. Taste and season with salt and pepper.
4

Stir a drizzle of olive oil and a pinch of garlic powder into bowl with softened butter. Lightly season with salt and pepper.

Spread garlic butter onto cut sides of ciabatta; place on a baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Toast on top rack until golden brown, 5-6 minutes. TIP: You can use your toaster oven instead.

Slice garlic bread into four triangles each.
5

In a second large bowl, whisk together juice from one lemon wedge, half the mustard, 1 TBSP olive oil, and ¼ tsp sugar (for 4 servings, use juice from two lemon wedges, all the mustard, 2 TBSP olive oil, and ½ tsp sugar). Season with salt and pepper.

Add spinach, cucumber, and as much pickled onion as you like (draining first) to bowl with dressing; toss to combine.
6

Divide salad between bowls. Top with tuna and more pickled onion if desired. Serve with garlic bread and remaining lemon wedges on the side.

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