Insalata di Tonno con Carciofi (Creamy Italian Tuna & Artichoke Salad)

 A classic Italian tuna salad made rich and comforting with thick mayonnaise and tender artichokes — simple, homely, and delicious. Serve it with warm, creamy polenta for a beautiful contrast of temperatures and textures.

Ingredients

• 1 can good-quality tuna in olive oil (160–200 g), drained

• 1 jar marinated or grilled artichoke hearts, drained and roughly chopped

• 1 small red onion, very finely sliced

• 1 tbsp capers (optional)

• A handful of flat-leaf parsley, chopped

• Zest of 1⁄2 lemon

• Sea salt and cracked black pepper

For the creamy mayo sauce

• 4–5 tbsp thick mayonnaise

• 1 tsp Dijon or mild mustard

• 1–2 tsp lemon juice

• 1 tsp olive oil

• Optional: a spoon of the tuna oil for extra flavour

For the polenta

• 150 g fine polenta

• 600 ml salted water or light stock

• 1 tbsp olive oil or a knob of butter

• Optional: grated Parmesan

Method

Bring the water or stock to a simmer and whisk in the polenta. Cook gently for 10–15 minutes, stirring until smooth and creamy. Finish with butter or olive oil (and Parmesan if you like). Keep warm.

In a bowl, whisk together the mayonnaise, mustard, lemon juice and olive oil. Adjust seasoning so it’s creamy with a gentle tang.

Gently flake the tuna. Add the chopped artichokes, onion, parsley and (optionally) capers.

Fold everything through the mayo until generously coated. Season with salt, pepper and a little lemon zest.

To Serve

Plate the warm polenta, then spoon the creamy tuna and artichoke salad alongside — or on top. A final drizzle of olive oil is perfect.

Notes

Cool, creamy salad. Warm, soft polenta. Proper Italian comfort food.

Wine pairing

Try Soave, Verdicchio, or a crisp Pinot Grigio.