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More Popular Recipes

Condiglione (Italian Tuna Salad)

Recipe #296499 | 15 min | 15 min prep | SERVES 2 (Change Servings)
(1) RATE IT NOW READ REVIEWS

JackieOhNo!

RECIPE BY: JackieOhNo!

In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.

Posted on: Apr 4, 2008

Print Recipe

Ingredients

  • 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 tomato, 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 diced red onion
  • 1 garlic clove, crushed
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 6 large romaine lettuce leaf
  • 2 large hard-cooked egg, quartered lengthwise
  • 1/4 cup oil-cured green olives, pitted
  • 2 ounces asiago cheese or parmesan cheese, coarsely grated

    • Directions

    1. 1
      Turn tuna out onto saucer without flaking. Sprinkle with 1 t. each oil and lemon juice and season lightly with 1/4 t. each of the salt and pepper. Let stand at room temperature to marinate.
    2. 2
      Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl. Sprinkle with remaining 1 T. each oil and lemon juice and season with remaining 1/4 t. each salt and pepper. Toss gently to combine. Add tuna and toss once.
    3. 3
      Make a bed of romaine leaves on serving platter and spoon salad on center. a Arrange eggs around edge and sprinkle with olives and cheese.

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    Featured Reviews for This Recipe

    reviewer icon

    From: windywood

    On Apr 6, 2008

    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.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (383g)

    Recipe makes 2 servings

    The following items or measurements are not included below:

    1/4 cup oil-cured green olives

    2 ounces asiago cheese

    Calories 391
    Calories from Fat 201 (51%)
    Amount Per Serving %DV
    Total Fat 22.4g 34%
    Saturated Fat 4.4g 21%
    Monounsaturated Fat 11.4g
    Polyunsaturated Fat 4.6g
    Trans Fat 0.0g
    Cholesterol 228mg 76%
    Sodium 982mg 40%
    Potassium 768mg 21%
    Total Carbohydrate 12.1g 4%
    Dietary Fiber 3.6g 14%
    Sugars 5.0g
    Protein 35.6g 71%
    Vitamin A 6102mcg 122%
    Vitamin B6 0.4mg 20%
    Vitamin B12 2.6mcg 43%
    Vitamin C 86mg 144%
    Vitamin E 3mcg 12%
    Calcium 91mg 9%
    Iron 3mg 19%

    detailed view...

    how is this calculated?

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