Tuna Cobb Salad

There’s a sale on oil-packed tuna at Costco right now.

It might not sound like that big of a deal, but when there’s a sale on tuna, I jump on it.

I eat a lot of tuna. I love it so much, a few years ago I signed up for a settlement with Starkist. As it turns out, the company was accused of underfilling its cans and decided to settle the class-action lawsuit and award folks who had bought the tuna millions of dollars.

I was one of those folks (though not on the lawsuit). When the settlement was first announced, people could choose between receiving hundreds of dollars or getting, basically, a lifetime supply of tuna.

You know which path I chose. I couldn’t pass up a lifetime supply of tuna. I think it’s the most disappointing thing I’ve ever done in my husband’s eyes.

I never got the endless train of canned tuna. It wasn’t anything I did wrong, either. People underestimated the power of the $12 million or so settlement and the company was inundated with applications. When it was all said and done, I was left with my “lifetime supply of tuna”: a $5 coupon stuffed inside a flimsy envelope.

Was it worth it? Sure. I got 5-6 cans of tuna out of that thing!

So now you see why a sale on Portofino-brand tuna has piqued my interest. I bought the 8-can pack of tuna at Costco a few weeks ago and now I only have 3 cans left. Most of the tuna was used in this tuna cobb salad.

This is a haphazard cobb salad that uses a bunch of ingredients that are a bit odd. In the end, though, they all work together incredibly well, especially when paired with a good quality ranch dressing (I recommend the Lighthouse Dill Ranch).

Enjoy!

Tuna Cobb Salad

Servings: 4-6
Time: 10 mins
Difficulty: Easy
Print

A protein-packed salad with tuna, microgreens, squash, egg and ranch dressing.

Ingredients

4 cans tuna packed in oil, drained of most oil

4 cups chopped romaine

1.5 cups alfalfa sprouts or microgreens

4 boiled eggs, sliced

2 yellow squash, cut into half moons 1/4″ thick

Ranch dressing, for serving

Directions

If making one big salad, add romaine to a large bowl and top with tuna going down the middle in a strip, the sliced raw squash going down beside it in a strip, then microgreens, then egg. Serve with ranch dressing.
If making 4 individual salads, separate each ingredient into fourths and add to small serving bowls on top of chopped romaine. Serve with ranch dressing.

2 thoughts on “Tuna Cobb Salad”