Spanish Mixed Salad with Tuna, Pickled Asparagus, Corn and Olives {GF, DF}

This Spanish Salad with Tuna, Corn and Olives is a super refreshing and nutritious low fat, low carb quick lunch or dinner option. Eight ingredients is all you need for your new favorite salad! Gluten Free and Dairy Free. 

Spain is a seriously awesome country. I studied abroad in Madrid back in 2009 and quickly fell in love with their cuisine (hence why I gained 15 pounds in 4 months) and their going out culture (going out til 6am was highly desirable coming from Boston where nothing was open past 2am). Now that I’ve been back on multiple occasions to explore various regions in the country, I can honestly say that it is simply gorgeous all over from the Southern coast, to Barcelona and all the way to Galicia in the northwest corner.

On this last trip in July I spent a week road tripping around Galicia which is highly underrated with minimal tourists, low prices, gorgeous towns and seaside villages, as well as incredible cuisine.

While the area is know for it’s seafood (think jumbo enormous prawns, scallops, sea barnacles, you name it) what I really grew fond of there was my daily salad.

Since Spaniards fully embrace tapas style dining, we always ordered food to be shared. While we indulged in a basket full of bread and some rich seafood, we needed a fresh dish to balance everything out – mixed salad with tuna, corn and olives, – ding ding ding.

This Spanish salad has become my new favorite salad. All the ingredients – iceberg lettuce, tomatoes, Spanish olives, canned corn, hard boiled eggs, pickled asparagus and Bumble Bee^® Solid White Albacore Tuna are in perfect harmony with each other and create a surprisingly complex  depth of flavor which being incredibly easy to make.

And that’s why I am seriously in love with this Spanish salad recipe. Iceberg lettuce might not be the coolest lettuce on the shelf, and seems like kind of old news, but I am lately really enjoying it. It has a crispness that you really don’t get anywhere else. I mean even romaine which has a strong crunch is lacking some of the moisture that iceberg has.

So what else in this Spanish salad makes it so amazing?

Juicy summer tomatoes which are plump and large obviously are a great fit on any salad. Then we’re talking pickled white asparagus – yes a surprising taste profile but a great addition none the less, creamy chopped hard boiled eggs, briny and salty Spanish olives and last but not least Bumble Bee^® Solid White Albacore Tuna.

I love tuna in all forms (hey you know I love my tuna tartar) but canned tuna is the best when you want to sneak in some extra lean protein, that also comes with healthy fat and important vitamins and nutrients. The Bumble Bee^® Solid White Albacore Tuna has a firm texture perfect for adding to the salad in large whole pieces. No need to break it up and mix it with tons of mayo.

This tuna stand alone and is the perfect way to enhance any recipe, especially a salad, turning this into a full on meal. As an added bonus the Bumble Bee^® is also responsibly wild caught – always a plus. To learn more about Bumble Bee^® Solid White Albacore Tuna check out their website where you can also find recipes and nutritional information.

Now that the summer is over and everyone is either going back to school or getting in the fall work grind, a quick, healthy and nutritious dinner recipe is always welcome — and this Spanish Salad with Tuna, Corn and Olives is it.

For another awesome canned tuna recipe be sure to check out my Mexican tuna salad with avocado.

5 from 2 votes

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Spanish Salad with Tuna, Corn and Olives

Prep Time

15 mins

Total Time

15 mins

 

Spanish Salad with Tuna, Corn and Olives is a super refreshing and nutritious low fat, low carb quick lunch or dinner option. Eight ingredients is all you need for your new favorite salad!

Course: Lunch, Salad

Cuisine: Spanish

Servings: 2

Calories: 556 kcal

Author: Vicky

Ingredients

• 1 12 ounce can Bumble Bee® Solid White Albacore Tuna broken up into large chunks
• 1/2 head iceberg lettuce
• 1/2 canned corn drained
• 12 Spanish olives
• 2 hard boiled eggs peeled and chopped
• few spears pickled white asparagus omit or substitute with hearts of palm
• 1 tomato chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar optional
• salt/pepper to taste

Instructions

1. In a large bowl combine all ingredients and top with olive oil and red wine vinegar as the dressing.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.