High-Protein Tuna Salad Radicchio Boats

Name: High-Protein Tuna Salad Radicchio Boats
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 2 pcs tuna (5 oz cans, packed in water, drained); 0.5 cup greek yogurt (plain, full-fat); 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely minced); 2 tbsp capers (drained, roughly chopped); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 tbsp olive oil (extra virgin); 2 tbsp parsley (fresh, finely chopped); 1 tbsp dill (fresh, finely chopped); 1 pinch black pepper (freshly cracked); 1 pinch salt; 1 pcs radicchio (medium head, leaves separated into 8 cups); 8 pcs cherry tomato (halved, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp, slightly bitter radicchio leaves cradling a creamy, high-protein tuna salad packed with crunchy celery and fresh herbs. A no-cook lunch that comes together in 15 minutes and delivers bold Mediterranean flavor without the carbs.

PREP

15m

COOK

SERVES

2 PIECES

140 cal

SERVINGS

METHOD · 5 STEPS

prep
Drain the tuna and separate radicchio leaves.
1.Drain both cans of tuna well, pressing out excess water with the lid.
2.Gently pull 8 large radicchio leaves from the head, keeping them intact as cup shapes.
3.Wash radicchio leaves under cold water and pat completely dry with a clean towel.
prep
Dice the vegetables and herbs.
1.Finely dice celery stalks into small cubes.
2.Mince red onion as finely as possible.
3.Roughly chop capers, and finely chop parsley and dill.
TIPKeep the celery dice small so it blends into the salad without dominating the texture.
mix
Make the tuna salad.
1.In a mixing bowl, flake the drained tuna with a fork until broken into small pieces.
2.Add Greek yogurt, diced celery, red onion, capers, lemon juice, Dijon mustard, and olive oil.
3.Fold in parsley and dill, then season with black pepper and salt.
4.Mix until everything is evenly combined and creamy.
TIPUse a folding motion rather than stirring aggressively to keep the tuna from turning mushy.
assemble
Fill the radicchio boats.
1.Arrange the 8 radicchio leaves on a serving platter.
2.Spoon tuna salad evenly into each leaf, mounding it slightly.
3.Top each boat with halved cherry tomatoes.
serve
Serve immediately or chill until ready to eat.
TIPThe boats can be assembled up to 2 hours ahead and refrigerated. Keep uncovered so the radicchio stays crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the canned tuna very dry before flaking to avoid a watery salad.
2
Pat radicchio leaves bone-dry after washing so the yogurt dressing doesn't slide off.
3
Let the assembled boats rest 5 minutes before serving so flavors meld slightly.
4
For extra crunch, add a few chopped walnuts or slivered almonds to the tuna mix.
5
If making ahead, store the tuna salad and radicchio leaves separately; assemble just before serving.
6
Use a vegetable peeler to shave a bit of Parmesan over the boats for a savory finish.

RECIPE VARIATIONS