Pantelleria salad is a well-known Sicilian recipe. I’ve already introduced the basic Pantelleria salad; today, I’m sharing the enriched version with tuna, which is more nutritious.
Imagine being on the windy coast of Pantelleria, with the sun beating down and the sea sizzling like a hot pan.
You’re hungry but have no desire to prepare elaborate dishes and spend hours cooking. Pantelleria salad, the Sicilian potato salad, saves your lunch!
Easy and quick to prepare, just peel the potatoes, boil for a few minutes, chop and assemble the other ingredients, and the salad is ready!
The summer salad that never tires and, most importantly, truly tastes of summer. The kind that makes you want to sit on the terrace with a nice glass of fresh wine in hand and sandals on your feet.
It’s a complete dish: rich in fiber, vitamins, minerals, and essential fatty acids.
Perfect for a packed lunch, it fits nicely in a lunch box, stores well, and the longer it rests, the better it tastes.
It’s colorful, fragrant, and beautiful to look at, so you’ll make a great impression even when you have guests for dinner.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Pantelleria Salad Recipe
- 1.5 lbs potatoes
- 1 red onion
- 7 oz cherry tomatoes
- 16 black olives
- 6 leaves basil
- 4.5 oz tuna in oil
- 2 tsps dried oregano
- 2 tbsps white wine vinegar
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 2 tbsps capers in salt
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Fork
- 1 Bowl
- 1 Salad Bowl
- 1 Container
Steps for Preparing the Pantelleria Salad with Tuna Recipe
To make the delicious Pantelleria salad with tuna, start by washing the vegetables.
Bring a pot of salted water to a boil and cook the potatoes with the skin on for about 25-30 minutes. Test with a toothpick before draining and let them cool completely.
Then, remove the skin and cut into cubes or wedges.
On a cutting board, cut the cherry tomatoes in half, or quarters, and thinly slice, with a knife, the red onion.
If you want to soften the strong taste of the onion, and make it more digestible, place it in a salad bowl with water and a tablespoon of white wine vinegar and let it rest for about twenty minutes.
In a salad bowl or on a serving platter, plate all the ingredients: boiled potatoes, cherry tomatoes, olives, desalted capers, drained tuna, onion, and basil leaves.
Separately, in a bowl, create an emulsion of oil, white wine vinegar, oregano, and salt. Emulsify with a fork and dress the Pantelleria salad. Mix everything gently and let it rest for about ten minutes so the flavors blend together.
And the salad is ready to be served and enjoyed.
Storage and Tips
The Pantelleria salad with tuna, once dressed, can be stored in the fridge for about 2 days, if placed in a airtight container.
Not suitable for freezing
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