Pescatore Salad Recipe

Make sundried tomato mayo

In a small bowl, combine 1 cup mayonnaise, 3 tbsp finely chopped sundried tomatoes, 1 tsp lemon juice, 1 tsp Dijon and 1 tsp salt. Whisk until smooth and evenly colored. Taste and adjust salt or lemon as needed. Reserve.

Fold flaked (drained) 10 oz light albacore tuna into 3/4 of the prepared sundried tomato mayonnaise (reserve about 1/4 for topping or extra creaminess). Mix gently so tuna flakes remain slightly chunky. Taste and adjust seasoning with a pinch of pepper or extra lemon if needed.

Blend pesto

In a blender or food processor combine 1 cup packed fresh basil, 2 tbsp pine nuts, 1 clove garlic, 1 oz grated Parmesan, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Pulse while streaming in 1 cup extra-virgin olive oil until a smooth, emulsified dressing forms. Scrape down sides and taste; adjust salt, pepper or lemon to balance. If too thick, add up to 1–2 tbsp water or more olive oil to reach desired pourable consistency.

Prepare lettuce and vegetables

Wash and dry romaine thoroughly, then chop into bite-sized pieces and place into a large salad bowl. Add 1 cup diced tomato and 1 cup quartered artichoke hearts to the bowl.

Add olives, capers, and feta

Scatter 1 cup halved Kalamata olives, 2 tbsp drained capers, and 3 oz crumbled feta evenly over the greens and vegetables.

Dress lettuce lightly (optional)

If you prefer a lightly dressed base, drizzle 1 tbsp extra-virgin olive oil and a small squeeze of lemon over the lettuce and gently toss to coat. This step is optional because the pesto dressing and tuna mayo will add flavor.

Add tuna

Spoon the sundried tomato tuna mixture in chunks over the salad. You can arrange in one central mound or distribute spoonfuls around the bowl for even bites.

Drizzle pesto dressing

Spoon or drizzle the basil pesto dressing over the assembled salad to taste (start with 3–4 tbsp). Toss gently to combine, or serve with dressing on the side for individual portioning.

Finish and serve

If desired, dollop any reserved sundried tomato mayo over the tuna for extra creaminess. Garnish with additional crumbled feta or a few whole basil leaves. Serve immediately with lemon wedges on the side for extra brightness.