Italian Tuna Salad

Valerie Bertinalli


  • 3 tablespoons mayonnaise
  • 1 tablespoon capers chopped
  • 1 tablespoon sweet pickle relish
  • 1 1/2 teaspoons Dijon mustard
  • 2 slices jarred sweet and hot cherry peppers chopped
  • 1 to 3 kalamata or nicoise olives pitted and chopped
  • 1 hard-boiled egg chopped
  • 1 7 - ounce jar Italian tuna packed in oil drained
  • Kosher salt and freshly ground black pepper
  • White bread such as Wonder Bread, crusts removed and quartered, for serving
  • Sesame crackers for serving


  • In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

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