Saturday, March 9, 2013

Tuna Salad Puttanesca Style

Yesterday for lunch I got a little adventurous in the kitchen. Instead of boiling eggs and making my usual tuna salad with mayonnaise, I thought I would try an Italian style tuna with olive oil. The only problem was I could not put my hands on the recipe I thought I had. I remembered it had olives, an herb and olive oil, but that was all I remembered. I thought about other Italian recipes that had olives in it and Puttanesca came to mind. It is usually a tomato based pasta sauce with anchovies, garlic, red pepper flakes, olives and capers. I make Rachael Ray’s version with tuna all the time. I decided to try to turn it into a tuna salad. Oh! I am so glad I did. This is a great blend of ingredients. The white balsamic vinegar really smooths out all the flavors, I love the capers too. They are the one ingredient that pops on occasion with a little salty bite. Next time I might try adding orzo or another short cut pasta to fill it out. Then it will be a meal with all the food groups represented. I will definitely make this again before Lent is over.

Tuna Salad Puttanesca Style
Serves 3 – 4


12 oz can light tuna in water, drained and flaked
1 small shallot, finely chopped
1 roma tomato, chopped
2 tsp capers
1 Tbsp kalamata olives, sliced
1 handful flat leaf parsley, chopped
1 Tbsp olive oil, or to taste
1 tsp white balsamic vinegar
1/4 tsp Mrs. Dash Garlic and Herb Seasoning
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste

Optional garnish for serving:
3 – 4 roma tomatoes


In a medium bowl combine all ingredients stir mixing well until all ingredients are well distributed. Taste for seasoning, adjust if necessary. Cover and place in the refrigerator to chill. (It is delicious just mixed but if you chill it a while the flavors will blend a little more.)

For serving: Remove the tops from the roma tomatoes, turn cut side down and cut into quarters leaving the bottom 1/4” still attached. It should open up like a flower. Fill the center of each tomato with tuna salad.

Linking to:
Love Bakes Good Cakes: All My Bloggy Friends
Ms.enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays - Tuna
The Crafty Side of Sarcasm: Retro Repin Party


  1. Hi! Visiting you from the meet & greet blog hop. I don't have all of the ingredients and I'm sort of a klutz in the kitchen but your salad looks really tasty so I might give it a try.
    Handmade Cuties

    1. Thanks! Jayne, So glad to meet you! I love new blog friends. I am heading over to visit you now. Have a great evening!

  2. Yum! I love tuna salad this way! But, I never knew the name of it! Thanks!

  3. I love the colors in this--such a bright, happy plate. I think I'd like this more than the usual mayo-boiled egg tuna salad.
    Thanks for linking up!

  4. The salad look delicious! I love Tuna and Olives :-) Thank you for sharing this at the ALL MY BLOGGY FRIENDS party !


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