• 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb top-quality canned tuna, or homemade tuna confit

  2. 20 Sicilian green olives, pitted and chopped

  3. 2 chopped green onions or scallions

  4. 2 T. capers (rinse if they were preserved in salt)

  5. 4 T. finely chopped fennel stalks

  6. 1T. finely chopped fresh oregano

  7. 1T. finely chopped fresh parsley

  8. 1/4 cup top-quality olive oil, or oil left over from making the confit

  9. 1/2 cup pistachio nuts

  10. Juice of one lemon

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Flake the tuna into large chunks -- larger than typical canned tuna, but small enough to eat in one bite. Taste a piece; does it need salt? If so, add a little. Remember, the olives and capers will be salty.

  2. In a large bowl, mix all the ingredients except salt and lemon. Check again for salt, and add if necessary.

  3. The salad will store this way for a day or so in the fridge without losing quality. When you want to serve it, squeeze lemon juice over each person's portion and let it warm up at room temperature for 15-20 minutes.


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