Sicilian tuna salad

Gluten Free

4 Servings, 220 Calories/Serving

5 – 10 Minutes

Every year at the end of spring, Atlantic bluefin tunas migrate from the ocean to the Mediterranean sea to spawn. For centuries the fish were harvested along the Sicilian coast in an annual event known as the "mattanza." That tradition is all but dead now, due to overfishing. Thankfully, there is still plenty of sustainably caught white tuna. For this simple preparation, splurge on the best quality canned tuna you can find (we like the Ortiz brand). Serve it on bruschetta, pasta, or even toss it with boiled potatoes.


  • 1 shallot
  • 1 lemon
  • 2 sprigs fresh flat-leaf parsley
  • One 12-ounce can solid or chunk albacore tuna packed in oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • Pinch of red chile flakes - optional




  • Peel and thinly slice the shallot.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Drain the tuna.
In a bowl, combine the olive oil, mustard, and chile flakes (if using) with the shallot and 1 teaspoon lemon juice. Add the tuna. Using a fork, break up the tuna into large chunks. Toss to coat, and season to taste with salt and pepper.



Transfer the tuna salad to a crock or plate. Serve with baguette toasts.


Chef's Tip

For a luxe spread, replace the olive oil with up to one stick of butter and whiz everything in a food processor, adjusting the seasoning with more mustard, lemon juice, and chile flakes, as needed.

Nutrition per serving: Calories: 220, Protein: 25 g, Total Fat: 12 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 740 mg

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