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Stephen Kalt's Italian Tuna Salad

Serves 2


  • 1 can solid white tuna in olive oil or water

  • 6 cherry tomatoes

  • 4 endive spears

  • small handful of green beans

  • 2 small red bliss potatoes or other similar potato

  • 2 Tbsp. small black olives, such as Nicoise, taggiascha, or calamata

  • 1 boiled egg, peeled and quartered

  • 1 small red onion, peeled and sliced

  • 3 oz. virgin olive oil (or pure)

  • 2 oz. sherry, red wine, or other vinegar

  • 1 Tbsp. capers, optional

  • 1.4 tsp. salt and fresh pepper to taste


  • Cook the green beans in salted boiling water for 5 minutes and remove from the water with a slotted spoon.

  • Cool them by holding them under cool running water.

  • Cook the potatoes in the same water for 20 minutes or until tender but not falling apart.

  • Rinse with cold water and cut into quarters.

  • Open the can of tune and drain.

  • Place the tuna in a large mixing bowl and separate with a fork.

  • Add the cooked, cut potatoes to the bowl.

  • Cut the endive spears in 8 pieces each the long way and place in the bowl.

  • Cut the cherry tomatoes in half and add to the bowl.

  • Add the olives to the bowl.

  • Add the green beans to the bowl.

  • Add the quartered, hard boiled eggs to the bowl.

  • Add some of the sliced onion to he bowl to taste.

  • Add the oil and vinegar, salt and pepper and toss gently.

Serve two equal portions on a plate or in a large bowl


Pair this perfect Tuna Salad with a glass...or bottle

of Rose. Dealers choice.

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