Real Recipes From Real Home Cooks ®

italian tuna salad

(2 ratings)
Recipe by
Kim B *
Youngstown, OH

Yes, I am a Tuna snob because I only eat Albacore. I blame it on my little Momma because it's the only tuna she will buy. I really can eat this tuna right out of the can with nothing on it's that good. Of course, you can use any tuna you want but try a can of albacore and see what you think. This salad is a combination of 2 different salads that I like order at our local Italian restaurants except that when I make my version at home I must use Albacore, add some roasted reds and my favorite toppings.

(2 ratings)
yield 4 servings
prep time 10 Min
method Refrigerate/Freeze

Ingredients For italian tuna salad

  • 2 can
    albacore tuna, drained (5 oz. cans)
  • 1 bottle
    your favorite italian dressing
  • 1/2 md
    lettuce head, chopped
  • 1 bag
    romaine lettuce leaves or mixed greens
  • 10 oz
    salami, julienned
  • 1 can
    black olives
  • 1/2 md
    purple onion or white, diced
  • 12 sm
    cherry tomatoes, sliced
  • 2
    roasted red peppers, diced (optional)
  • 1/3 - 1/2 c
    pepperoncini's, sliced
  • 12 oz
    mozzarella cheese, shredded (optional)
  • 1/4
    romano cheese, grated
  • 1/2 - 1 c
    croutons, garlic

How To Make italian tuna salad

  • 1
    Drain your solid white Albacore Tuna in water or oil. Pour a small amount of Italian dressing over tuna to coat. Now flake up the tuna and set aside.
  • 2
    Prepare your greens by rinsing and draining then chopping up and placing in a bowl. Next, all your remaining ingredients except your toppings including tuna and set aside till ready to serve.
  • 3
    Add a little dressing right before serving or set dressing on table with the toppings.
  • 4
    Here is one of the dressings that I love called Northern Italian w/basil & romano and Mezzetta's deli-sliced golden greek pepperoncini's that I use.
  • 5
    12/31/2014 ---- Served this tonight with our New Year's Eve dinner of Chicken Parmesan along with Eggnog Creme Brulee for dessert.