Another Italian Tuna Salad Recipe to Try!
I made one change and it gave me what I was looking for
Ciao Tutti! (Everyone)
Glad You’re Here!
Before we get into the Tuna Salad Recipe for today, I’m thinking of trying as much as possible to use some Italian and in some cases Sicilian, since there is a little difference to my posts for two reasons.
#1. So I can get back to my roots to speak and understand Italian/Sicilian. I’ve gotten rusty over the years.
#2. Maybe there are few readers who want to learn with me, so I wanted to make it my goal to do that also. If wanted of course?
Italian/Sicilian Tuna Salad (New Recipe) Ingredients
#1. Tuna: The kind you use is your choice. I prefer Albacore, this time we didn’t have any so I used Chunk Light. I especially like tuna packed in olive oil. It lens to a juicier tuna in the end. Although with albacore of other dry tuna, just add more olive oil to begin with.
#2. Balsamic or Red Wine Vinegar or a vinegar of your choice. AS long as you get the taste and flavor you’re looking for.
#3. Basil. AS much as you can handle
#4. Oregano. Same as the basil
#5. Mustard. Yellow, Brown Spicy, grain mustard or any of the 100 other varieties now on the market. It’s your recipe after I give you the basics. Run with it.
#6. Relish, Red Pepper Relish or Bread and Butter pickles which I used in this recipe.
#7. Olive Oil. Extra Virgin Olive Oil or you can use a light olive oil, but the taste is different.
#8. Celery
#9. Onions
#10. Olives, peppers, tomatoes or any other veggie you would like to add.
#11. Spices. Besides basil and oregano, salt, pepper/lemon pepper, garlic power or fresh garlic cloves, anything you’d like to add.
I believe that cover the ingredients.
Again you can add whatever else you like, but the basics are olive oil and vinegar. NO MAYO.
Give it a try on toasted sour dough or on top of a garden salad. Try it as a cheese melt which kind of takes the healthy part away, but it sure good, especially if you do a patty tuna melt!
As I said this time I went with Bread and Butter pickles instead of relish and it was fantastic.
As soon as I perfect my grandmother red pepper relish I’ll post the recipe, since Italian tuna taste so much better with red pepper relish.
Buon Appetito!
Mark & Patti