Summer Tuna Salad


With hot weather most people tend to eat less and is nice to have something cold and refreshing.
This is a very simple (and also healthy and tasty) salad made with fresh tuna chunks.
Cutting the various ingredients in the right way will give your salad a nice appearance and an even nicer texture.
Only one thing before explaining the recipe step by step: the cooking time that I give for the tuna might sound very short. It’s not a mistake, I poach it for 90 seconds, as tuna dries out very quickly; if you cook it for a short time, however, you will keep it tender and moist
INGREDIENTS (serves 4):

600 g fresh tuna
250 g Cos lettuce
2 carrots
2 fennel bulbs
20 cherry tomatoes
1/4 red onion
16 Kalamata olives

100 ml extra virgin olive oil
2 teaspoons anchovy paste
2 tbsp lemon juice, filtered
3 pinches of finely chopped flat leaf parsley


This is the process:
First, poach the tuna. Normally fresh fish is poached in water with some lemon juice or vinegar; I don’t find it necessary here because the acidity will come from the vinaigrette:

  • Bring a pan of salty water to the boil
  • Cut the tuna in bite-size chunks
  • When the water starts boiling, turn off, wait two minutes and plunge the tuna into the hot water
  • After 90 seconds take them out using a slotted spoon and let them cool down


Some people might say that strictly speaking this is not a vinaigrette as it doesn’t contain mustard, but I’m calling it that for everybody to understand. Simply mix all the ingredients together

I suppose that nobody needs to be told how to cut veggies; however, I will give you some tips in order to get a nice presentation. Also, the size of the vegetables will dictate the texture of your salad and how the flavours blend together, so it is not something to be overlooked.

Fennel: discard the outer leaves, cut in half, remove the root and then slice as thin as you can; wash thoroughly

Red onion: slice it as thin as you can

Cherry tomatoes: quarter them

Lettuce: I suggest Cos lettuce mainly because if it colour;

However, Romain or gem lettuce can be used as well for this recipe.
Wash the lettuce and shred it using your hands, then drain it (a salad spinner is the best way to do it)

Carrots: peel the carrots using a vegetable peeler and then make stripes still using the peeler; discard the core as it’s tough and less tasty

Kalamata olives: you could use normal black olives but I find that Kalamata have more character. First, pit them using a Cherry pitter and then cut them in half

 And these are all the ingredients you need:

Now that all the preparation work is done, simply mix all the ingredients and the vinaigrette in a bowl and serve with fresh bread

Buon appetito!