Condiglione (Italian Tuna Salad)
photo by gailanng
- Ready In:
- 1 (6 1/2 ounce) can tuna in vegetable oil, drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon salt
- 1 medium ripe tomatoes, cut into 1/2-inch cubes
- 1⁄4 cup diced yellow bell pepper
- 1⁄4 cup diced green bell pepper
- 1⁄4 cup diced cucumber
- 1⁄4 cup red onion, diced
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 6 large romaine lettuce leaves
- 2 large hard-cooked eggs, quartered lengthwise
- 1⁄4 cup oil-cured green olives, pitted
- 2 ounces asiago cheese, coarsely grated (or parmesan cheese)
- Turn tuna out onto saucer without flaking.
- Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
- Let stand at room temperature to marinate.
- Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
- Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
- Toss gently to combine.
- Add tuna and toss once.
- Make a bed of romaine leaves on serving platter and spoon salad on center.
- Arrange eggs around edge and sprinkle with olives and cheese.
Questions & Replies
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This made for a light and wonderful lunch for me and DH. Such fresh flavors that really compliment each other. Like another reviewer I did add more lemon for personal preference but other than that made as directed. Love the color and presentation too. We'll be making this one again. Made for Best of 2012 Game
I loved this! I added a little more lemon juice because I really liked it with the tuna and tomatoes. Very refreshing but filling salad. Would be good with a sprinkle of red vinegar I'll bet. I think I' skip the bell pepper next time I'm not very fond of it. Terrific with cheese toast fingers on the side. Thanks a bunch.
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!