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.

No additional tips available.

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

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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.

Condiglione (Italian Tuna Salad)

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