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.