Tuna and Mozzarella Salad

October 8th, 2016 in Salads by Julia Volhina

Total cooking time: 15min

Tuna and Mozzarella salad is my goto light salad with a bit of protein. It works great for training days, because I don’t feel hungry after it but I also don’t feel like I eat whole bunch of unhealthy stuff.

A lot in this salad depends on the taste of tuna, so use the kind of tuna you like. If you plan to use tuna canned in oil, you may reduce amount of oil in the salad dressing to balance calories consumed.

Fresh corn they sell here in US is usually soft, sweet and juicy, so I use it for this salad myself, however canned corn works just as well.

Ingredients:

3 oz canned tuna in water
4 oz fresh mozzarella (I used bocconcini)
1 big tomato, or 3-4 campari tomatoes
1 baby cucumber (missing on the picture)
2 oz of lettuce (4-5 medium size leaves)
3 oz of canned or fresh young corn (about a half of an ear)
10 large pitted black olives
0.5 tablespoon of olive oil, or more to taste
Salt to taste
Ground black pepper to taste

How to prepare, step-by-step:

Prepare ingredients: rinse lettuce, tomato and cucumber (I was in rush when arranging ingredients, so a cucumber is missing in this picture, but it is used in the recipe); remove leaves from ear of corn and clean it from “hairs”:
Tuna and Mozzarella Salad: Step 1
Remove hard stem parts of lettuce leaves, and slice them into stripes, move to a bowl (I usually serve this salad in the same bowl I use to make it):
Tuna and Mozzarella Salad: Step 2
Slice tomato in half, remove hard inner stem part and then dice in not so small pieces, add to the bowl:
Tuna and Mozzarella Salad: Step 3
Season with salt and ground black pepper to taste:
Tuna and Mozzarella Salad: Step 4
Drain water from tuna and discard it (if any), carefully mash tuna in the can with a fork to separate it in smaller pieces, then transfer to the bowl:
Tuna and Mozzarella Salad: Step 5
Add sliced baby cucumber:
Tuna and Mozzarella Salad: Step 6
If you use fresh young corn, like I did, carefully slice it off the cob with a knife:
Tuna and Mozzarella Salad: Step 7
Then transfer it to the bowl (if using canned corn, just drain the liquid of it before adding to the bowl):
Tuna and Mozzarella Salad: Step 8
Slice each mozzarella bocconcini into 3-4 parts, add to the bowl:
Tuna and Mozzarella Salad: Step 9
Add sliced black olives:
Tuna and Mozzarella Salad: Step 10
Dress with olive oil:
Tuna and Mozzarella Salad: Step 11
Mix:
Tuna and Mozzarella Salad: Step 12
And serve right away:
Tuna and Mozzarella Salad