Tuna Conserva Recipe

Prepare tuna

Open the tuna conserva and drain most of the preserving oil into a small bowl (reserve 1–2 tablespoons of oil to keep the tuna moist). Gently flake the tuna into large chunks with a fork; avoid overworking so it remains chunky.

Make the tuna dressing: in the small bowl with reserved oil, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, lemon zest, minced garlic, 1/2 tsp sea salt, and 1/2 tsp black pepper until emulsified. Taste and adjust seasoning.

Toss the flaked tuna gently with about half of the dressing mixture to coat. Reserve the remainder of the dressing to dress the salad components and finish the plate. Cover and refrigerate for 10–15 minutes to let flavors meld (can be used immediately if short on time).

Prepare produce: place the arugula in a large bowl. Add the drained cannellini beans, thinly sliced celery, and thinly sliced red onion. Sprinkle chopped parsley over the top if using.

Dress the salad: in a small jar or bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (optional), 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Pour about two-thirds of this dressing over the arugula-bean mixture and toss gently to coat. Reserve remaining dressing to adjust seasoning at plating.

Plate: divide dressed arugula, beans, and vegetables between 2–4 plates (depending on serving style). Make a shallow well in the center of each portion.

Top each portion with generous chunks of the dressed tuna conserv a (equal portions). Scatter caper berries around and on top of the tuna for briny pop; you can slice some caper berries if desired.

Finish: drizzle any remaining tuna dressing and the reserved dressing over the plated salad. Taste and finish with an additional pinch of salt, a grind of black pepper, and an extra drizzle of olive oil or a squeeze of lemon if desired.

Serve immediately with crusty bread or crostini on the side to mop up oil and juices.