Italian Tuna Salad
This is one of my favorite ways to make tuna salad. It’s light and flavorful and goes perfect on a nice piece of Italian bread. The dressing is simple, but packs a lot of flavor with with the addition of capers and anchovy paste. Don’t worry the anchovy paste is not fishy flavor. It just adds a nice undertone of “Italian umami”.
Italian Tuna Salad
A light and delicious tuna salad, perfect for summer!
Ingredients
Dressing
- 1 Tbsp Capers diced
- 1 tsp Anchovy Paste
- 1 tbsp Dijon Mustard
- Juice of 1/2 Lemon
- Zest of 1/2 Lemon
- 1 Tbsp White Balsamic Vinegar
- S&P to taste
- 1/4 cup Extra Virgin Olive Oil
Salad
- 1 5 oz can Genova Yellowfin Tuna in Water
- 4 Artichoke Hearts chopped
- 1/4 head Radicchio sliced
- 1/2 bulb Fennel sliced (reserve some fronds for garnish)
- 1 cup Arugula
Instructions
- Prepare all the elements for the salad. Make sure to wash the radicchio and fennel before using. Slice the radicchio, chopped the artichokes, and slice the fennel. Drain the tuna well by placing it into a strainer.
- prepare the dressing. Add chopped capers, anchovy paste, Dijon, mustard, lemon juice, zest of lemon, wipe balsamic vinegar, and salt and pepper to taste. Drizzle in extra-virgin olive oil while whisking vigorously.
- Add all the elements of the salad to a bowl and pour the dressing over it. Using two spoons toss to combine and make sure that the dressing has coated everything. Enjoy a nice toasted piece of Italian bread! It's a wonderful lunch!
