Italian Tuna Salad


Preparation20 minutes
Cook time6 minutes
ServingsServes 4


  • 1 Medium Eggplant, sliced lengthwise
  • 1 Head of Bibb Lettuce
  • 3 Cups of Arugula
  • 2 to 3 cups of Cooked Green Beans
  • 2 5 oz cans of Italian Tuna Packed in Olive Oil
  • 3 Plum Tomatoes, cut into large chunks
  • 3/4 cup of Corn Kernels, canned or fresh
  • 1/2 cup of Italian Green Olives, pitted
  • Olive Oil
  • Fresh Lemon Juice
  • Salt and Pepper to, taste


    1) Preheat a grill pan over medium high heat, brush both sides of each slice of eggplant with olive oil and grill them for a few minutes on both sides until they develop grill marks. Season with some salt and set them aside to cool.

    2) Arrange your lettuce and arugula on a platter, top with the eggplant (try to tuck the eggplant under the lettuce a bit) then top with the green beans, tuna, corn, tomatoes and olives.

    3) Season with some salt and pepper, drizzle a tiny bit of olive oil and a little squeeze of lemon.

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