Market Salad Bread Bowl with Genova Tuna
The market salad bread bowl with Genova tuna foodservice recipe is a menu standout with fresh fruits and vegetables.
Ingredients
- 3 tbsp Champagne wine vinegar
- 1 tsp fresh ground black pepper
- 2 tbsp minced crystalized ginger
- 2 tsp minced garlic
- 1 tbsp minced fresh jalapeño pepper, including seeds
- 1/3 cup chopped fresh mint leaves
- 1/3 cup honey
- 3 tbsp olive oil
- 2/3 lb English cucumber, peeled and diced
- 1 cup grape tomatoes, halved
- 1/4 cup fresh green onion, bias cut slim
- 1/2 cup sliced celery
- 3 small fresh radishes, trim and slice paper-thin
- 1 cup golden raisins
- 2 cups fresh ripe mango chunks
- 4 6" mini sourdough rolls
- 8 Leaf lettuce leaves
- 25 oz Chicken of the Sea® Genova Yellowfin Tuna in Olive Oil, drained
- 3/4 cup candied chopped pecans
- 6 fresh mint sprigs, cleaned
Nutrition Facts
calories
580
total fat
20g
saturated fat
3.5g
trans fat
0g
cholesterol
35mg
sodium
470mg
total carbohydrates
69g
fiber
4g
total sugars
40g
added sugars
12g
protein
33g
vitamin d
6% DV
calcium
4% DV
iron
10% DV
potassium
15% DV
Instructions
- Combine first 8 ingredients in a blender and puree for 1 minute to make the dressing.
- Combine and gently mix the next 7 ingredients to make the fruit/vegetable mixture.
- Using a serrated knife, hollow out each roll. Line each bread bowl with 2 lettuce leaves. Portion tuna onto lettuce leaves. Place the top of the bread bowl on the plate.
- Using a slotted spoon, arrange the vegetable/fruit mixture around the bread bowl. Drizzle dressing over the tuna and over the vegetable/fruit mixture. Sprinkle 2 tbsp of pecans over fruit/vegetable mixture. Place a sprig of fresh mint on tuna.
Nutrition Facts
calories
580
total fat
20g
saturated fat
3.5g
trans fat
0g
cholesterol
35mg
sodium
470mg
total carbohydrates
69g
fiber
4g
total sugars
40g
added sugars
12g
protein
33g
vitamin d
6% DV
calcium
4% DV
iron
10% DV
potassium
15% DV
