Italian Tuna Salad (or ‘insalata russa piemontese’) – a recipe for an easy Mediterranean Salad featuring canned tuna fish, carrots, potatoes, lemon, mayonnaise and sweet green peas. It can be enjoyed as appetizer, side dish or onto a tuna sandwich.
Todays specialty comes from Italy and more specifically the region of Piedmont. This scrumptious tuna salad is in fact a ‘relative’ of the well known Russian salad (Salad Olivie). The main difference is that in Italy tuna fish is used instead of ham. You can also see some pickles and boiled eggs thrown in, however that’s not mandatory for the Italian version.
IF YOU ARE A FAN OF TUNA SALAD, check out my recipe for Italian tuna salad with farro and beans. Or alternatively try the Polish version of the Russian salad: Traditional Polish Vegetable Salad (Sałatka jarzynowa).
According to legend, this salad was introduced to the Royal House of Savoy in Italy around the 18th century. Some say it later found its way into Russian cuisine due to the close ties between Italian aristocracy and Russia. However, others argue the reverse—that the salad originated in Russia and made its way to Italy in the 19th century. Then, it was modified to fit local produce and traditions thus using tuna fish as the main star of the show. Regardless of which story you believe, the real takeaway is that this salad is both delicious and easy to prepare.
Ingredients and Substitutions
- Cooked sweet peas, from jar/can or if using frozen peas it should be cooked and well drained from any excess water
- Potatoes – best to use old starchy potato varieties
- Carrots
- Mayonnaise
- Tuna fish in brine – I prefer tuna fish in brine, but tuna in olive oil can be used too
- Lemon, juice and skin needed
- Sea salt to taste
- Water for cooking vegetables
How to make Tuna Salad from scratch?
1st: Place cleaned potatoes and carrots in water and cover completely. Bring to a boil and let simmer until fully cooked. Check with fork. Peel skin off when vegetables are not hot.
2nd: Cut cooked vegetables, add in tuna fish and green peas. Stir to mix well. Add salt, lemon juice and some zest to taste. Serve.
NOTE: I use organic carrots and never peel the skin off. If using frozen green peas, drain well from any excess water after boiling/steaming them.
How long does Tuna Salad last in the fridge?
This piedmontese tuna salad can last up to 48 hours in the fridge in air tight container. Nevertheless, it’s best enjoyed immediately after cooking.
Italian vegetable salad with tuna (insalata russa piemontese)
Ingredients
- 200 g cooked sweet peas, from jar/can
- 3 medium red skinned potatoes
- 2 large carrots
- 100 g mayonnaise
- 200 g tuna fish in brine
- 1 medium lemon, juice and skin needed
- sea salt to taste
- water for cooking vegetables
Instructions
- First, in a large soup pot with lid add washed carrots and potatoes (skin on). Bring to a boil and let simmer until fully cooked. Check with fork.
- Then, cover with cold water and let cool slightly. Peel skin off potatoes. Cut potatoes and carrots in small cubes.
- Next, place into salad bowl, pour over the sweet peas (drained) and stir. Add tuna fish (without brine) and mayonnaise.
- Finally, sprinkle with fresh lemon juice (1/2 lemon or more to taste) and lemon zest from the whole lemon. Season with sea salt to taste. Stir well and serve.
Notes
- tuna fish: I prefer tuna in brine, not in olive oil as mayonnaise gives enough fat to the salad as is. If using tuna in oil, be sure to drain it well first
- carrots: I do not peel carrot skin as I use organic produceÂ
- sweet peas: I prefer sweet peas from a jar for quicker and tastier results. However, you can cook frozen peas and add to salad
Nutrition
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Excellent salad