Well…I am back from Italy. 2 weeks of sunshine, incredible beauty, history, pasta, gelato and pizza. I truly indulged. I didn’t hold back once.
I am sure at some point next week I will regret some of that excess but not yet. However, after two weeks of eating the most beautiful and tasty food in the world even I was fed up!
Our last stop on this trip was Bologna. As soon as we dropped our suitcases off at the hotel we went on a hunt for our last Italian lunch…and all I wanted was a salad.
Pasta and pizza are great but I NEEDED my leafy greens.
“Insalata” – I inquired as soon as we walked into a small cafe and a tall, slim and gorgeous Italian waitress answered, “Si”. Pasta, pizza and gelato must never enter her lips, I thought grumpily to myself but out loud I said, “What kind?” in English because I can only fake speaking Italian for so long.
Next she listed all the ingredients in perfect English and showed us to a tiny and cozy table outside.
What is in Italian tuna and corn salad?
I will never stop being amazed at how a few simple ingredients produce outstanding results when put together by Italians. How do they manage that? EVERY SINGLE TIME!
As you’ve guessed by now the recipe for this tuna and corn salad is quite simple. Salad greens tossed with cherry tomatoes, black olives and extra virgin olive oil, topped with tuna, corn and fresh mozzarella.
Then slightly drizzled with balsamic reduction. That’s it. It takes 5 minutes too make. The memory of the gorgeous taste is still fresh in my mind.
I am going to ask you one more time if you don’t mind. How???
It must be in the air or in their soil because the quality ingredients are a must for this tuna and corn salad. I’ve used a mix of baby arugula, baby Swiss chard and baby lettuce and also a combination of red, yellow and stripy red and green cherry tomatoes. Yum!
I also used canned tuna steaks in hopes it will taste closer to what I had in Bologna.
The verdict is you CAN reproduce the same taste at home, but unfortunately for the scenery you have to fly to Bologna!
- 3 cups- salad greens-lettuce arugula and Swiss chard or your favourite combo
- 1 cup- cherry tomatoes halved
- 1/2 cup- black olives
- 2 tbsp- extra virgin olive oil
- 1 cup- canned corn
- 150 gr- canned tuna steaks drained and broken into chunks
- 125 gr- fresh mozzarella
For the balsamic reduction
- 1/2 cup- balsamic vinegar
- In a small pot bring balsamic vinegar to a boil, turn the heat down and simmer until it reduces in volume to a half. Set aside and cool.
- In a large bowl toss together salad greens, tomatoes and olives.
- Top with corn, tuna and sliced mozzarella.
- Drizzle with balsamic reduction and serve.