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
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
- Combine olive oil, red wine vinegar, minced shallot, mustard, salt and pepper in a lidded glass jar. Shake vigorously and set aside.
Salad
- In a large bowl, combine the chopped red leaf lettuce and baby spinach.
- Arrange sprouts, hard boiled eggs, radishes, cucumber, bacon bits, tomatoes, olives, red onion and avocado over the greens.
- Drain the tuna and break it into chunks; place the tuna in the center of the salad.
- Drizzle with the prepared vinaigrette and serve.
Nutrition
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.