Insalata di Tonno

With the arrival of Spring… sort of, my mind is turning to being healthier, and naturally happier when the sun finally breaks through!

I’m on a bit of a health kick anyway at the moment but with warmer days approaching I crave Mediterranean style salads. So here’s one of my favourites, insalata di tonno – I’ve never had a bad tuna salad in Italy, in fact just writing those words have taken me back to sitting in beach bars with this delicious salad served up.

Insalata di tonno-tuna salad

This salad is great for work lunches, split out the ingredients and prep ahead for a couple of days or serve it up in a huge bowl great to accompany BBQs.

So here you go, you can mix it up your own way by removing or adding ingredients but this is my perfect combo.


  • Tuna
  • Mixed salad leaves
  • Cannellini beans
  • Tomatoes
  • Grated carrot
  • Cucumber
  • Radishes
  • Black pitted olives
  • Extra Virgin Olive Oil & red or white wine vinegar – this for me is the key ingredient, it brings the whole salad alive.

Additional ingredients you could try:

  • Soft boiled egg (best when its just warm and the yolk is still a little runny)
  • Asparagus
  • Mozzarella

What’s your favourite salad combo? Comment below, and share your salad pictures with me on social media tag us on Twitter or Instagram with @CookingCarafes or find me on Facebook.

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