Insalata di Tonno | Italian Tuna Salad

The inspiration for this recipe comes from Bagno Corallo, a beach club in Viareggio. We spent many long lunches at the al fresco beach club restaurant enjoying simple fare while gazing out at the sea. Be sure to use good-quality tuna in this colorful salad. I find the fewer the ingredients a recipe has, the more emphasis there should be on quality. To make this salad heartier, add some cannellini beans or make a cold pasta salad. Serve with a well-structured Poggio Grande Tagete.


To make this vegan-friendly, substitute jack fruit for the tuna.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Jar of Imported Tuna, drained, I like Tonnino

1 cup Drained Pimento Stuffed Olives, halved

4 Celery Ribs, thinly sliced

1 Red Bell Pepper, finely chopped

3 tablespoons EVOO

1 tablespoon Red Wine Vinegar

Sea Salt and Pepper, to taste


Flake apart the tuna in a bowl.
Add remaining ingredients and toss together.
May be refrigerated for up to 4 hours before serving.

Amy’s Favorite Pairing

Poggio Grande-TAGETE I.G.T

$39.00 750 ml

Additional Pairings

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