Cauliflower and Tuna Salad

This was great. We roasted the cauilflower instead of steaming it and added 1 roasted diced eggplant to stretch the dish a bit. We also added a few chopped artichoke hearts and a handful of chopped cherry tomatoes. All of these additions were flavorful and added a lovely texture.

We used white wine vinegar as a sub for the sherry or champagne vinegar.

Mercury levels are almost 3 times higher in albacore than in light tuna.

I added an extra can of tuna to make this a more substantial meal.

Ran out of capers, so I subbed in diced gherkins. A delicious alternative to my usual tuna salad!

The champagne vinegar ruined this for me; it did not go with the tuna and capers at all. I made it a second time with red wine vinegar and it was better, but I can't recommend it as written.

To boost this to a full meal, we put it on top of a bed of barley. In the future, I would separately add half the dressing to the tuna and cauliflower, and then combine. Following the recipe, I think the tuna absorbed 80% of the dressing.

I roasted the cauliflower and also some halved cherry tomatoes for color. I used basil instead of parsley. I think chopped olives would be a nice addition as well.

I added a can of rinsed cannellini beans to make it more substantial. But this is excellent even without the beans.

It's HOT where I am and who wants to heat up the house by cooking? I had 4 little mini cauliflowers and some leftover grilled swordfish. Steamed the cauliflower in the morning and mixed everything up. Popped it in the fridge. Very lovely summer dinner on the terrace with a baguette and a glass of rosé.

Very nice. I took some of the advice from the comments and added a second can of tuna plus some chopped up artichoke hearts and cherry tomatoes to make it a heartier main dish. Definitely exceeded my expectations, a perfect dish for a hot summer evening.

Prepared the salad the night before: picnic-sort of presentation. It was perfect. Although at 8:00AM, forgot the parsley.

Delicious side to bring to a picnic. I agree about making it ahead and letting flavors mingle before serving.

The dressing would work with any fish, it's delish! I added halved cherry tomatoes, roasted with the cauliflower for needed color

We loved it. It's right what we in Italy love to eat!

This is delicious. I used a package of cauliflower florets that you just poke holes in the bag and microwave for three minutes. It made this super easy. You also don’t need another bowl for the dressing. just make it in your salad bowl, add the cauliflower and tuna and toss. I added nicoise olives as suggested by another reviewer, but didn’t change any other ingredients. I think a little chopped red onion would be good also.