If I need to throw something quick on the table, I often stop at this all-in-one salad. I've found myself coming home, finding a can of tuna, some corn, and a bit of cheese in the fridge, and that's how it turns out every time. No one measures the ingredients here, but basically, everything goes straight into a bowl and gets mixed together.
Quick Info
Total time: about 10 minutes
Preparation time: 10 minutes
Cooking time: not needed
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, cold lunch, light dinner
Ingredients
leafy greens (cut into strips)
radishes (thinly sliced)
canned artichoke
tomatoes (diced or sliced)
canned corn (drained)
Emmental cheese (cubed)
olive oil
vinegar
salt (to taste)
canned tuna (well drained)
Preparation steps
1. Wash the leafy greens well, dry them, and cut them into not-too-wide strips.
2. Cut the tomatoes into cubes or slices, depending on your preference. Slice the radishes thinly.
3. Cut the Emmental cheese into suitable cubes so it doesn’t crumble in the salad.
4. Open the cans of artichoke, corn, and tuna. Drain the artichoke, and if the pieces are large, you can break them up a bit with your hands. The corn should be completely drained. Flake the tuna with a fork if it’s in larger pieces.
5. In a bowl, combine the greens, tomatoes, radishes, and cheese. Add the artichoke, corn, and tuna.
6. Season with salt to taste. Drizzle with a bit of olive oil and a splash of vinegar. Gently mix with two spoons, being careful not to crush the ingredients.
7. Serve immediately.
Why I make this recipe often
It’s one of the simplest salads I can prepare without planning anything in advance. I always have canned goods in the pantry, and the vegetables can vary based on what I have. I don’t spend much time in the kitchen with it, and it’s filling, with cheese and tuna, plus the textures are diverse.
Tips and variations
Tips
- Emmental cheese holds up well when mixed; it doesn’t crumble quickly.
- Olive oil gives a rounded flavor, but don’t add too much so you don’t drown the vegetables.
- If you let the salad sit too long after adding the dressing, the leaves will wilt.
Substitutions
- Emmental can be swapped for another hard cheese, like Gouda or Edam, if that’s what you have on hand.
- Tuna can be replaced with grilled chicken breast, shredded, but it won’t have the same profile.
- If you don’t have artichokes, you can skip them without affecting the base recipe.
Variations
- You can add some cucumbers if you want more freshness.
- Instead of vinegar, sometimes I use lemon juice, just a little, enough to add some acidity.
- The salad can also be made with mixed greens, not just plain green lettuce.
Serving ideas
- It works well on its own, for lunch or dinner.
- It can be added to sandwiches or wraps if you want something to take away.
- Pair it with a slice of fresh bread or some savory crackers.
Frequently asked questions
1. What type of tuna is better, in oil or in water?
I’ve used both options; it works with tuna in oil, but then I don’t add as much olive oil. If it’s in water, you have better control over the fat.
2. Can I prepare the salad in advance?
You can chop all the ingredients and keep them separate, but add the dressing and tuna only before serving to keep them crunchy.
3. I don’t like artichokes. What can I substitute?
You can skip them or add olives, but the final taste will be slightly different. It won’t affect the structure of the salad.
4. What cheese can I use instead of Emmental if I don’t have it?
Gouda, Edam, or even classic cheese works. It’s important that it’s a harder cheese, not too salty.
5. Is the salad filling enough as a main dish?
Yes, for a light meal, it has protein from the tuna and cheese, plus fiber from the vegetables.
Nutritional values
The values are approximate and depend on the exact quantity and type of each ingredient. For a medium serving (one-third of the recipe):
- Calories: 330-400 kcal
- Protein: 20-25 g
- Carbohydrates: 15-18 g
- Fats: 18-22 g
If you add more oil or cheese, the caloric intake increases. Emmental and tuna provide the proteins, while corn and tomatoes bring fiber and carbohydrates.
Storage and reheating
This salad is not for long-term storage. However, if you have leftovers, keep them covered in the fridge, but not more than a day, as the leaves wilt quickly after coming into contact with the dressing. It should not be reheated.
Quick Info
Total time: about 10 minutes
Preparation time: 10 minutes
Cooking time: not needed
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, cold lunch, light dinner
Ingredients
leafy greens (cut into strips)
radishes (thinly sliced)
canned artichoke
tomatoes (diced or sliced)
canned corn (drained)
Emmental cheese (cubed)
olive oil
vinegar
salt (to taste)
canned tuna (well drained)
Preparation steps
1. Wash the leafy greens well, dry them, and cut them into not-too-wide strips.
2. Cut the tomatoes into cubes or slices, depending on your preference. Slice the radishes thinly.
3. Cut the Emmental cheese into suitable cubes so it doesn’t crumble in the salad.
4. Open the cans of artichoke, corn, and tuna. Drain the artichoke, and if the pieces are large, you can break them up a bit with your hands. The corn should be completely drained. Flake the tuna with a fork if it’s in larger pieces.
5. In a bowl, combine the greens, tomatoes, radishes, and cheese. Add the artichoke, corn, and tuna.
6. Season with salt to taste. Drizzle with a bit of olive oil and a splash of vinegar. Gently mix with two spoons, being careful not to crush the ingredients.
7. Serve immediately.
Why I make this recipe often
It’s one of the simplest salads I can prepare without planning anything in advance. I always have canned goods in the pantry, and the vegetables can vary based on what I have. I don’t spend much time in the kitchen with it, and it’s filling, with cheese and tuna, plus the textures are diverse.
Tips and variations
Tips
- Emmental cheese holds up well when mixed; it doesn’t crumble quickly.
- Olive oil gives a rounded flavor, but don’t add too much so you don’t drown the vegetables.
- If you let the salad sit too long after adding the dressing, the leaves will wilt.
Substitutions
- Emmental can be swapped for another hard cheese, like Gouda or Edam, if that’s what you have on hand.
- Tuna can be replaced with grilled chicken breast, shredded, but it won’t have the same profile.
- If you don’t have artichokes, you can skip them without affecting the base recipe.
Variations
- You can add some cucumbers if you want more freshness.
- Instead of vinegar, sometimes I use lemon juice, just a little, enough to add some acidity.
- The salad can also be made with mixed greens, not just plain green lettuce.
Serving ideas
- It works well on its own, for lunch or dinner.
- It can be added to sandwiches or wraps if you want something to take away.
- Pair it with a slice of fresh bread or some savory crackers.
Frequently asked questions
1. What type of tuna is better, in oil or in water?
I’ve used both options; it works with tuna in oil, but then I don’t add as much olive oil. If it’s in water, you have better control over the fat.
2. Can I prepare the salad in advance?
You can chop all the ingredients and keep them separate, but add the dressing and tuna only before serving to keep them crunchy.
3. I don’t like artichokes. What can I substitute?
You can skip them or add olives, but the final taste will be slightly different. It won’t affect the structure of the salad.
4. What cheese can I use instead of Emmental if I don’t have it?
Gouda, Edam, or even classic cheese works. It’s important that it’s a harder cheese, not too salty.
5. Is the salad filling enough as a main dish?
Yes, for a light meal, it has protein from the tuna and cheese, plus fiber from the vegetables.
Nutritional values
The values are approximate and depend on the exact quantity and type of each ingredient. For a medium serving (one-third of the recipe):
- Calories: 330-400 kcal
- Protein: 20-25 g
- Carbohydrates: 15-18 g
- Fats: 18-22 g
If you add more oil or cheese, the caloric intake increases. Emmental and tuna provide the proteins, while corn and tomatoes bring fiber and carbohydrates.
Storage and reheating
This salad is not for long-term storage. However, if you have leftovers, keep them covered in the fridge, but not more than a day, as the leaves wilt quickly after coming into contact with the dressing. It should not be reheated.