Sicilian tuna salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sicilian tuna salad

Sicilian tuna salad

Gluten-Free Friendly, Dairy-Free, Mediterranean, <600 Calories

2 Servings, 170 Calories/Serving

5–10 Minutes

Every year at the end of spring, giant Atlantic bluefin tuna migrate from the ocean to the warmer waters of the Mediterranean sea to spawn. For centuries the fish were harvested along the Sicilian coast in an annual event known as the "mattanza." That tradition has all but disappeared now, due to overfishing, which has made the bluefin an endangered species. Thankfully, there is still sustainably-caught white tuna to enjoy. For this simple preparation, splurge on the best-quality canned tuna you can find (we like the Ortiz brand). Serve it on bruschetta, pasta, or even toss it with boiled potatoes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 shallot
  • 1 lemon
  • 2 sprigs fresh flat-leaf parsley
  • One 12-ounce can solid or chunk albacore tuna packed in oil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon plus 2 teaspoons Dijon mustard
  • Pinch of red chile flakes - optional

Nutrition per serving

Calories 170, Total Fat 9g (12% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 200mg (9% DV), Total Carb. 0g (0% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 20g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the salad

  • Peel and thinly slice the shallot.
  • Juice the lemon.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Drain the tuna.
In a bowl, stir together the olive oil, mustard, shallot, parsley, 1 teaspoon lemon juice, and as many chile flakes as you like. Add the tuna. Using a fork, break up the tuna into large chunks. Toss to coat, and season to taste with salt and pepper.


Transfer the tuna salad to a crock or plate. Serve on baguette toasts or add to a salad or grain bowl.