Tonnara Recipe
Romaine, tuna fillet in olive oil, boiled egg, olives, radishes, anchovies, fingerling potatoes, tomatoes, green beans, shallots, mustard lemon dressing (Sub grilled salmon or shrimp +$4)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Tonnara
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Mustard Lemon Dressing
Optional Protein
Method
Preparation
Prepare the Vegetables
Wash and slice the romaine lettuce, radishes, tomatoes, and shallots. Trim the ends off the green beans and blanch them in boiling water for 3-4 minutes, then cool in ice water.
Prepare the Tuna
Open the cans of tuna and drain the olive oil. Set aside.
Prepare the Dressing
In a small bowl, whisk together the Dijon mustard, lemon juice, olive oil, salt, and black pepper until well combined.
Assembly
Assemble the Salad
In a large bowl or platter, layer the romaine lettuce as the base. Top with sliced fingerling potatoes, boiled eggs, olives, radishes, anchovies, green beans, shallots, and tuna. Drizzle with mustard lemon dressing.
Optional Protein
If using, grill the salmon or shrimp according to your preference and place on top of the salad.
Serve
Toss the salad gently to combine or serve layered. Enjoy your Tonnara!
