CONDIGLIONE (ITALIAN TUNA SALAD)
In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.
Provided by JackieOhNo
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Turn tuna out onto saucer without flaking.
- Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
- Let stand at room temperature to marinate.
- Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
- Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
- Toss gently to combine.
- Add tuna and toss once.
- Make a bed of romaine leaves on serving platter and spoon salad on center.
- Arrange eggs around edge and sprinkle with olives and cheese.
Nutrition Facts : Calories 390.7, Fat 22.4, SaturatedFat 4.4, Cholesterol 203.1, Sodium 983.6, Carbohydrate 11.8, Fiber 3.7, Sugar 5, Protein 35.7
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Muhammad Saiful
[email protected]This recipe is a great way to use up leftover tuna. It's also a great dish to serve at a picnic or potluck.
A.r Sadhin
[email protected]I thought the recipe was a bit bland. I added some extra salt and pepper and it was much better.
Jermya Porter
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve at a party or potluck.
I'm a Alif
[email protected]I'm not a big fan of mayonnaise, so I used Greek yogurt instead. It worked out great!
Saif Baloch
[email protected]This is a great recipe for a light and healthy lunch. I like to serve it with a side salad.
Jamel Jolly
[email protected]I made this recipe for my Italian grandmother and she loved it! She said it reminded her of her childhood.
Tj Abiha
[email protected]I found the recipe to be a bit too salty. I think I'll use less salt next time.
Sambhu Mandal
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy dressing.
Kim Marvin
[email protected]I've never had condiglione before, but I'm glad I tried this recipe. It's a great way to use up leftover tuna.
Richard Igbinoba
[email protected]I'm not a big fan of tuna, but I thought this recipe was delicious. The vegetables and herbs really balanced out the flavor of the tuna.
Amar Yadav
[email protected]The recipe was easy to follow, but it took longer than I expected to make. I think it's because I had to chop all the vegetables by hand.
Karen Sigauke
[email protected]I thought the recipe was a bit bland. I added some extra salt and pepper and it was much better.
FIRA STAR G
[email protected]I wasn't sure how the tuna and vegetables would go together, but I was pleasantly surprised. The flavors and textures complemented each other perfectly.
Jamari Peeples
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to bring to a party or potluck.
Hridoy Sharkar
[email protected]I love that this recipe uses simple, fresh ingredients. It's a great way to enjoy the flavors of summer.
Aims Of Scouts
[email protected]The recipe was easy to follow and the ingredients were easy to find. I made it for a potluck and it was a hit!
Suhag Raja
[email protected]This condiglione recipe is a delightful blend of flavors and textures that tantalized my taste buds. The tuna, vegetables, and herbs came together perfectly, creating a light and refreshing dish that was perfect for a summer lunch.