This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look best at the market.

Source: EatingWell Magazine, September/October 1995


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Put onions in a small bowl with water to cover and set aside to soak for at least 10 minutes.

  • Rub the inside of a salad bowl with one of the garlic cloves. Rub the toasts with the other garlic clove. Mix 2 teaspoons of the vinegar with 2 teaspoons water and sprinkle over the toasts. Mix tuna and anchovies together in a small bowl. Mix basil and oregano together in another small bowl. Drain the onions.

  • To assemble the salad, put three toasts in the bottom of the prepared salad bowl. Top with tomatoes and sprinkle with one-fourth of the basil mixture, one-fourth of the tuna mixture and one-fourth of the olives. Drizzle with 2 teaspoons of the oil and 1 teaspoon of the remaining vinegar. Add a layer of toasts, top with onions, basil mixture, tuna mixture, olives, oil and vinegar. Repeat the layering, using peppers in the third layer and cucumbers in the final layer.

  • Let the salad rest for about 15 minutes to allow the flavors to blend, then toss it gently and season with salt and pepper.


Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

258 calories; protein 14.4g; carbohydrates 23.3g; dietary fiber 5.1g; sugars 7g; fat 13g; saturated fat 1.5g; cholesterol 18.7mg; vitamin a iu 2414.8IU; vitamin c 73.5mg; folate 52.9mcg; calcium 53mg; iron 1.7mg; magnesium 41.4mg; potassium 596.4mg; sodium 565.7mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat