Radicchio Salad with Tuna, Hazelnuts, Breadcrumbs, and a Kumquat Vinaigrette

Consider this the holy grail of tinned fish salads: bitter radicchio is slicked in a pickled shallot and kumquat vinaigrette, breadcrumbs and toasted hazelnuts add crunch and a toasty nuttiness to every bite, and flakes of our meaty tuna add protein and a satiating richness. 

 Ingredients: 

• 1 small shallot, thinly sliced 
• 6-8 kumquats, seeded and thinly sliced 
• Small pinch of fine sea salt 
• 3 tablespoons apple cider vinegar
• 1 teaspoon honey 
• 1 teaspoon dijon mustard
• A generous pinch smoked or regular chili flakes 
• 1/3 cup olive oil 
• 1 large head radicchio, leaves pulled and broken into bite size pieces 
• 1/4 cup toasted breadcrumbs 
• 1/4 toasted hazelnuts, roughly chopped 
• 1 can Ekone Original Tuna, flaked 

Instructions:

1. In a bowl large enough to hold the salad, add the shallot, kumquats, and a pinch of salt. Gently massage in the salt, then cover with the apple cider vinegar. Set aside to macerate for 10 minutes, allowing time for both the shallots and kumquats to mellow and soften.
2. Add the honey, mustard, chili flakes and olive oil, stirring with a whisk until the vinaigrette is emulsified. Taste for seasoning, and adjust with another pinch of salt if necessary. 
3. Add the radicchio directly to the bowl with the vinaigrette, and use your hands to thoroughly coat the leaves.
4. Toss in the breadcrumbs, chopped hazelnuts, and tuna and give it another gentle toss. 

Recipe by the lovely Vilda Gonzalez