Sicilian Tuna Salad with Orange & Fennel

This is salad is typical dish in Sicily. The unexpected twist of orange and fennel, gives the salad a note of fresh and satisfying flavour, as well as an original creative touch.

It is the ideal meal to prepare after the feasts, or the day after a rich lunch. It is light yet nutrients and filling.

It takes just a few minutes to prepare and you could also substitute tuna with mackerel fillets.

  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Servingserves 2 persons
  • Cooking methodNo cooking
  • CuisineItalian


  • 200 gtuna in oil
  • 1fennel (bulb only, stalks discarded)
  • 1orange
  • 1onion
  • 2 spoonscapers
  • 10pitted olives
  • 2 spoonsextra-virgin olive oil
  • q.s.table salt
  • q.s.ground black pepper
  • q.s.fresh parsley


  1. – peel the orange, cut in into wedges;

    – remove any remaining white membrane on around the wedges;

    – cut each wedge into 2;

    – take the fennel bulb and slice it thinly;

    – put the sliced fennel bulb and the orange wedges into a large bowl;

    – add the olives, the capers and mix well;

    – drain the tuna and add it to the salad too;

    – adjust of salt and pepper;

    – serve topped with fresh chopped parsley

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