Sicilian Style Tuna Salad With Capers and Olives

tuna with capers
milanfoto / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
333 Calories
16g Fat
8g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 333
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 14%
Cholesterol 62mg 21%
Sodium 668mg 29%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 13%
Protein 40g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some of the finest preserved tuna in the world comes from southern Italy—tuna so good it would be a sin to mix it with mayo the way you would with regular canned tuna. This Sicilian-style tuna salad recipe relies on high-quality canned albacore tuna, lemon, capers and green olives. The pistachio nuts add an unexpected crunch. Want to make it even better? Poach fresh albacore tuna in olive oil yourself to make tuna confit. This Sicilian version of tuna salad is somewhat reminiscent of the French salade niçoise, which is another Mediterranean dish consisting of fresh cooked tuna, hard-cooked eggs, potatoes, green beans dressed in an anchovy vinaigrette.


  • 1 pound tuna (canned, top-quality or homemade tuna confit)
  • 20 green olives (Sicilian, pitted and chopped)
  • 2 chopped green onions (or scallions)
  • 2 tablespoons capers (rinse if they were preserved in salt)
  • 4 tablespoons fennel stalks (finely chopped)
  • 1 tablespoon oregano (fresh, finely chopped)
  • 1 tablespoon parsley (fresh, finely chopped)
  • 1/4 cup olive oil (or oil leftover from making the tuna confit)
  • 1/2 cup pistachio nuts
  • 2 tablespoons lemon juice (from 1 lemon)
  • salt (to taste)
  • black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Flake the tuna into large chunks—larger than typical canned tuna, but small enough to eat in one bite. Taste a piece. Does it need salt? If so, add a little, but remember, the olives and capers will be salty.

  3. In a large bowl, mix green olives, green onions, capers, chopped fennel, oregano, parsley, olive oil, and pistachio nuts. Check again for salt and add, if necessary, along with the pepper.

  4. The salad will store this way for a day or so in the fridge without losing quality. When you want to serve it, squeeze lemon juice over each person's portion and let it warm up at room temperature for 15 to 20 minutes.

  5. Enjoy!

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