Italian Tuna Salad

Nov 6, 2024 | Recipes

A bowl of Italian tuna salad is seen from above, garnished with fresh basil leaves. The bowl sits on a white marble table and is surrounded by parsley, lemons, red onions and black olives.
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This isn’t your typical tuna salad!  Bursting with fresh herbs, salty olives and crunchy vegetables, this Italian Tuna Salad will wake up your lunchtime routine.  Serve it on its own, over a bed of greens or loaded into a sandwich for a satisfying and delicious lunch.

A bowl of Italian tuna salad is seen from above, surrounded by crackers, black olives and lemon wedges

Instead of mayonnaise, this fresh Italian version of tuna salad is tied together with a heart-healthy, olive oil- based vinaigrette, making it better for you and far more flavourful than your typical tuna salad.  Full of texture and bright flavours, this tuna salad is anything but boring!  From lemon juice, to briny olives, to loads of fresh herbs, this quick and exciting salad is loaded with the sunny, fresh tastes of Italy.  

What goes in Italian Tuna Salad?

There’s nothing complicated about this quick and easy tuna salad.  Most of the ingredients will likely already be found in your pantry.

  • Canned tuna:  Look for a good quality tuna for this tuna salad.  Solid White Albacore tuna packed in water is a good choice, or use good quality oil-packed Italian tuna, if you can find it.  Either type of tuna has a chunky, firm texture that doesn’t dissolve into a paste when mixed with the other ingredients,
  • Olive Oil: The flavour of the olive oil will shine through, so this is the place to use the good stuff.  Choose a quality, extra virgin olive oil with good flavour to bring out the most in this salad.
  • Lemon Juice: Since the dressing imparts so much flavour to this tuna salad, and you will taste the difference, use freshly squeezed lemon juice.
  • Garlic: One small clove of garlic is all that is needed to add savoury, pungent flavour to this tuna.  Be sure to mince it finely, or grate it on a microplane.
  • Anchovy: For an extra boost of umami, add a little anchovy to the dressing.  Either mash two anchovy filets with a fork, or use a teaspoon of anchovy paste.
  • Dijon Mustard:  Add a teaspoon of dijon to emulsify the dressing and add a boost of flavour.
  • Celery:  Chopped celery adds crunch and fresh flavour to this salad.  Finely chop the celery for the best texture, and to make this tuna salad easier to eat in a sandwich or on crackers.
  • Olives:  Black olives add a briny, salty punch.  Look for good quality olives, remove the pits and chop them finely,  If black olives aren’t your thing, green olives work just as well.
  • Red Onion:  A small amount of finely chopped red onion is added to this recipe for pungent flavour that doesn’t overwhelm the whole dish.  
  • Italian Parsley:  Sometimes called Flat Leaf Parsley, Italian parsley offers more fresh flavour than its cousin, curly parsley,  Curly parsley can be used, if Italian parsley can’t be found.
  • Basil:  Chopped fresh basil leaves add a major flavour boost to this delicious dish.  I don’t recommend using dried basil as a substitute here.  It’s just not the same.
A cracker topped with Italian tuna salad sits on a white marble table, surrounded by lemons, black olives, chopped celery and lots of fresh green herbs.

Serving suggestion iconSERVING SUGGESTIONS

On a sandwich, piled onto to fresh greens or scooped up with crackers, this tuna salad makes the best lunch or protein-rich snack.  When summer-fresh tomatoes are at their best, hollow them out and pack them full of this delicious tuna salad to serve as an elegant starter or on a brunch buffet.   Make a fun twist on the classic tuna melt by heaping this tuna salad onto fresh Italian bread and topping it with Fontina or Provolone.  Pop the tuna melts under the broiler until the sandwich is warmed and the cheese is melty.  

DRINK PAIRINGS

Chances are, I’m eating this tuna salad as a work day lunch alongside a big glass of cold milk, lemonade or sparkling water, all of which are good, simple choices.   However, if I were serving this to friends I would chose something a little more festive, such as a crisp Sauvignon Blanc, Chenin Blanc or Vermentino, which would all pair nicely with the herbs and fish.  

A large ciabatta bun is stuffed full of Italian tuna salad, thick red tomato slices and fresh basil leaves. The sandwich sits on a wood serving board, surrounded by black olives, potato chips and parsley.
A bowl of Italian tuna salad is seen from above, surrounded by crackers, black olives and lemon wedges

Italian Tuna Salad

Style and Grace
A healthy and flavourful twist on traditional tuna salad that is great for lunch, dinner and snacking!.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Lunch
Cuisine Italian

Ingredients
  

  • 3 Tbsp minced red onion
  • 1/4 cup good quality extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1 small clove of garlic, minced
  • 2 anchovy fillets, mashed or 1 tsp anchovy paste
  • 1 tsp dijon mustard
  • freshly cracked black pepper
  • 1/4 cup finely chopped celery
  • 1/2 cup pitted black olives, finely chopped
  • 3/4 cup finely chopped Italian parsley
  • 1/4 cup finely chopped fresh basil
  • 2 cans good quality tuna (160-170gr/5.6-6oz each), drained

Instructions
 

  • In the bottom of a medium-size mixing bowl, make the dressing by whisking together the olive oil, lemon juice, garlic, anchovy, dijon mustard and a few cracks of black pepper.
  • Add the drained tuna to the dressing and use a fork to break the tuna into small pieces. Toss it to coat well in the dressing. Stir in the celery, olives, red onion, parsley and basil. Taste and add more black pepper and salt if desired. Serve on its own, with crackers or in a sandwich.
Keyword Italian, Tuna salad

RECIPE NOTES

  • If your red onion has too much burn, soak the chopped onion in a small dish of cold water for about 10 minutes.  This will remove any unpleasant bite.  Drain the chopped onion well, then add it to the tuna salad as directed.
  • Make this tuna salad ahead of time as the flavour improves over time.  Add it to your list of meal-prep recipes for healthy lunches all week long.  This tuna salad keeps well in a covered container in the fridge for up to 4 days.

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