Greenest of green tuna salad

By Jason Skrobar
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  • 1 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white miso paste
  • 1 avocado
  • 2 cups basil leaves
  • 1 cup flat leaf parsley
  • 1/2 cup dill
  • 2 green onions, roughly chopped
  • 2 garlic cloves
  • 1 lime, zested and juiced
  • 1 teaspoon kosher salt
  • 1 tablespoon honey (optional)


  • 2 cans of tuna
  • 1 bunch baby kale
  • 1 head romaine lettuce, chopped
  • 1 bunch asparagus, blanched for 1 minute and chopped (you want the asparagus to retain a bit of crunch)
  • 1 cup fresh spring peas (use thawed frozen if you can’t find fresh)
  • 1/2 cup feta cheese, crumbled
  • 4 soft boiled eggs, peeled and halved
  • Flaked salt for garnish (optional)


  1. To make the dressing, add all the ingredients to a blender or food processor and blend until creamy.
  2. In a mixing bowl toss the tuna, kale, romaine, asparagus, peas and feta with the dressing, ensuring everything is nicely coated. Transfer to a serving platter and arrange soft boiled eggs on top and sprinkle with flaked salt. Enjoy!


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