Fresh Tuna Cucumber And Ricotta Cheese Salad
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
4 Servings
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Calories
250 kcal
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Course
Soup
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Cuisine
Mediterranean
Fresh Tuna Cucumber And Ricotta Cheese Salad
Description
The recipe marries a ricotta cheese mixture with fresh herbs and canned wild tuna, creating creamy dollops that contrast with the crispness of spinach, cucumber, shallot slices, and sweet mini tomatoes arranged on a plate. A balsamic vinaigrette of olive oil, vinegar, salt, and pepper is drizzled in two stages to evenly coat the salad leaves and ricotta, tying the ingredients together with subtle acidity and richness.
The salad features fresh, gentle textures from the leafy greens and vegetables, balanced by the mild creaminess of the ricotta and the savory brininess of the tuna. The herbs add a fragrant note that lifts the dish without overpowering its light character.
This salad can be served immediately to maintain the crispness of the greens and freshness of the ingredients. It works well as a nutritious standalone meal or a starter. The simple dressing and combination of ingredients keep it quick to prepare but still flavorful.
To maximize freshness, store the salad, ricotta mixture, and dressing separately and assemble just before serving. When stored in an airtight container, the salad will keep up to two days in the refrigerator.
Ingredients
- 1 cup ricotta cheese 230 grams, whole or part-skim
- 3 basil large leaves, finely chopped
- 1 teaspoon oregano fresh, finely chopped
- 1 wild tuna 5 ounces (142 grams), canned
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper or more to taste
- 3 cups spinach 85 grams, packed leaves, coarsely chopped
- ½ cucumber About 155 grams, English variety, peeled and chopped
- 1 shallot 35 grams, small, thinly sliced crosswise
- 1 cup tomato 150 grams, sweet mini variety, cut in half
Instructions
- In a small bowl, combine the ricotta cheese with the fresh herbs and the tuna. Set aside.
- In another small bowl, whisk olive oil, balsamic vinegar, salt, and pepper until well combined.
- Arrange the spinach leaves, cucumber, shallot, and tomatoes on a large serving plate.
- Drizzle half of the olive oil dressing on top of the salad.
- Spoon small dollops of the ricotta cheese mixture onto the salad. Aim to place them in various spots so each serving has a bit of ricotta.
- Drizzle the remaining dressing over the ricotta cheese and the rest of the ingredients.
- Enjoy immediately!
Notes
- Store the salad, ricotta mixture, and dressing in separate airtight containers and combine before serving for best freshness.
- Keep assembled salad refrigerated and consume within 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 250kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 49mg | 16% |
| Sodium | 386mg | 16% |
| Potassium | 481mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2459IU | 49% |
| Vitamin C | 11mg | 12% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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