Condiglione (Italian Tuna Salad) Recipe

Name: Condiglione (Italian Tuna Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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)

Servings: persons

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)

1
Turn tuna out onto saucer without flaking.
2
Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
3
Let stand at room temperature to marinate.
4
Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
5
Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
6
Toss gently to combine.
7
Add tuna and toss once.
8
Make a bed of romaine leaves on serving platter and spoon salad on center.
9
Arrange eggs around edge and sprinkle with olives and cheese.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Condiglione (Italian Tuna Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Condiglione (Italian Tuna Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions