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Friday, July 23, 2010

Mediterranean Tuna Salad (Insalata di Tonno)

~Mediterranean Tuna Salad Sandwich~
~Mediterranean Tuna Pasta Salad~
I love the flexibility of this recipe: you can use chicken or tuna for this same exact recipe and you can choose to make a pasta salad or a sandwich spread! I like making this on a hot day when I don't feel like turning the oven on.
3-4 cans of tuna packed in olive oil drained OR (2 cups roasted chicken diced)
1/2 bulb of fennel diced
1/2 small red onion diced or grated
1 celery stalk diced
2 tablespoons capers
1/4 cup olive oil plus more for drizzling
2 small raw garlic cloves minced
Juice and zest of 2 lemons ~OR~ zest and juice of 3 limes (I  like limes in the tuna and lemons in the chicken)
fresh parsley chopped 1/2 cup loosely packed
½ cup Dukes Mayo (Dukes is my favorite store bought)
Salt & pepper (A small pinch of salt & a lot of black pepper!)
Shred the tuna with your fingers and add a  drizzle of olive oil to moisten– Mix with the fennel, onion,  garlic, lemon juice & celery in a bowl – add mayo, capers, parsley, zest, salt, and pepper  and mix well– chill before serving.
Serving Suggestions:
1) On Italian Bread on a bed of  Arugula or any other salad greens.
2) Mix with 1/2 pound cooked pasta shells that are cooled off and drizzled with some olive oil before mixing in, or else the pasta will dry out the tuna.


Raffaella said...

Molto buono questo piatto freddo e con il caldo che fa è proprio l'ideale.
Molto bella anche la ricetta dei cannoli.
Baci e buon w.e. da Raffa

Jonathan said...

Oh my GOD, that sounds wonderful. Raw fennel and garlic in a tuna salad? What a hit!

I'd like to know what you think about my "diet rigatoni"

Kelli said...

Ann this looks so good! Thanks for sharing.

Gloria said...

Creo que la haré de las dos maneras, de pollo y de atún.
Un beso