Insalata di Tonno
Prep Time: 10 minutes,
Cook Time: 0 minutes (no cooking required),
Time to Stand: 10 minutes (to allow flavors to meld),
Total Time: 20 minutes,
Ease of Cooking: Easy,
Servings: 4,
Calories: Approximately 250 per serving,
Cost of Ingredients: $10 - $15 (varies by location),
Cuisine: Italian,
Course: Main dish or side.
Equipment
- Mixing bowl, can opener, cutting board, knife
Ingredients
- 1 can about 5 oz of tuna (preferably in olive oil or water)
- 1 cup of canned chickpeas rinsed and drained (for added protein)
- 1 medium tomato diced
- ½ cucumber diced
- ¼ red onion finely chopped
- 1/4 cup black olives pitted and sliced (optional)
- 1 tablespoon capers optional
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients. Open the can of tuna and drain it. If you prefer, you can use fresh tuna, but canned tuna is convenient and saves time.
- Combine the Tuna: In a large mixing bowl, flake the tuna with a fork. Make sure it’s well-drained and not too watery.
- Add the Veggies: Toss in the chickpeas, diced tomato, cucumber, red onion, and olives (if using). These ingredients not only add color but also a variety of textures.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad mixture and gently toss everything together until it’s well combined.
- Garnish: Sprinkle chopped parsley or basil on top for an extra burst of flavor and freshness.
- Chill (Optional): For the best taste, let the salad sit for about 10 minutes to allow the flavors to meld together. This is a great time to set the table or prepare any additional sides.
- Serve and Enjoy: Serve the Insalata di Tonno chilled or at room temperature. It’s fantastic on its own or served on a bed of lettuce.