Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Drill
Debi's Italian Tuna Salad
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 large eggs
  • Four 6-ounce cans tuna packed in olive oil, drained and crumbled 
  • 1/4 red onion, diced 
  • 1/4 cup cherry tomatoes, sliced 
  • 1 stalk celery, diced 
  • 1 Persian cucumber, chopped 
  • 1/4 cup mayonnaise 
  • 1 tablespoon balsamic vinegar 
  • Small handful fresh basil leaves, thinly sliced or torn 
  • Freshly ground black pepper 

Directions

Add eggs to a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat and cover with a lid. Let the eggs sit undisturbed for 10 minutes. Remove the eggs from the water and rinse under cold water to cool down. When cool enough to handle, peel and slice.

Toss together the tuna, red onions, cherry tomatoes, celery, cucumber, mayonnaise, balsamic vinegar, basil and some pepper. Mix to combine. Transfer to a serving platter, arrange the sliced eggs on top, and serve.

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