Tuna Cobb Salad Recipe with Avocado and Crispy Bacon

Tuna Cobb Salad – A lighter take on the classic Cobb, featuring tuna and a bright vinaigrette.

Spring is here and summer is approaching — a great time to enjoy fresh, lighter meals. May is Mediterranean Diet Month, which reminds me to reach for ingredients like olive oil, fresh vegetables and seafood. I love Cobb salads, and this Tuna Cobb Salad is my healthy, go-to version. It’s simple, satisfying and easy to assemble for lunch or dinner.

For this recipe I used Bella Portofino Italian-style albacore tuna, hand-selected and packed in extra virgin olive oil with a touch of sea salt. The tuna is flavorful and wild-caught, which makes it an easy pantry staple for quick, nutritious meals.

I usually think of tuna for sandwiches, but this salad shows how well canned tuna works as the star of a composed salad. I simply drained the olive oil, flaked the tuna into chunks and placed it over the salad. A drizzle of homemade vinaigrette pulled everything together — fresh, bright and delicious.

I plan to keep cans of Bella Portofino tuna in my pantry and at the office for quick, satisfying meals any time I need them.

Other great salads to try include a variety of flavors and textures — from pasta and pea salads to tomato and heirloom combinations. If you make this Tuna Cobb Salad, I’d love to hear about it. Leave a comment and tag me on Instagram @beyondthechickencoop.

Check out more salad recipes in my collection.

Tuna Cobb Salad

A lightened Cobb salad made with tuna and a simple, bright vinaigrette.

Prep Time 25 mins

Total Time 25 mins

Course Salad

Cuisine American, Mediterranean

Servings 6 people

Calories 272 kcal

Ingredients

Vinaigrette

• 3 Tablespoons Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 Tablespoon Shallot, minced
• 1 teaspoon Coarse Ground Mustard
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Salt

Salad

• 6 cups Red Leaf Lettuce, chopped
• 2 cups Baby Spinach
• 4 Hard Boiled Eggs, quartered
• 6 Radishes, thinly sliced
• 1 Cucumber, peeled and sliced
• 1/4 cup Bacon bits
• 1/2 cup Grape tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/4 Red Onion, thinly sliced
• 1 Avocado, chopped
• 1/4 cup Sprouts
• 1 can Bella Portofino Tuna

Instructions

Vinaigrette

1. Combine olive oil, red wine vinegar, minced shallot, mustard, salt and pepper in a lidded glass jar. Shake vigorously and set aside.

Salad

1. In a large bowl, combine the chopped red leaf lettuce and baby spinach.
2. Arrange sprouts, hard boiled eggs, radishes, cucumber, bacon bits, tomatoes, olives, red onion and avocado over the greens.
3. Drain the tuna and break it into chunks; place the tuna in the center of the salad.
4. Drizzle with the prepared vinaigrette and serve.

Nutrition

Calories: 272 kcal

Carbohydrates: 5 g

Protein: 15 g

Fat: 21 g

Saturated Fat: 3 g

Cholesterol: 138 mg

Sodium: 492 mg

Potassium: 473 mg

Fiber: 3 g

Sugar: 1 g

Vitamin A: 3405 IU

Vitamin C: 9.5 mg

Calcium: 46 mg

Iron: 1.5 mg

Nutritional information is an estimate. For precise values, calculate with the exact ingredients you use.

Tried this recipe? Tag me on Instagram @BeyondTheChickenCoop or use #beyondthechickencoop.

This Tuna Cobb Salad was sponsored by Bella Portofino Tuna. The recipe and opinions are my own. Thank you for supporting the brands that support Beyond the Chicken Coop.