Italian Tuna Salad

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  • 2Servings


  • 2 6 ounce can Italian tuna in extra-virgin olive oil (EVOO) or water, well drained
  • 1 14 ounce can artichoke hearts in water, drained and chopped
  • A handful of pitted Calamata black olives, chopped
  • 1/2 cup (a handful) soft sun-dried tomatoes, thinly sliced
  • 1/2 small red onion, chopped
  • 1 small garlic clove, finely chopped
  • 2 small celery ribs with greens attached from the heart of the bunch, chopped
  • 2 - 3 roasted red peppers, drained and chopped
  • A handful of flat-leaf parsley, chopped
  • A handful of fresh basil leaves, torn or chopped
  • Juice and zest of 1 lemon
  • Extra-virgin olive oil (EVOO), for drizzling
  • Coarse salt and freshly ground pepper
  • 1 loaf crusty Italian bread, split lengthwise and hollowed out


In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, hot peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with EVOO and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.