Tuscan Tuna Salad

Creating a healthy and tasty salad is always fun. When you add the uniqueness that is fennel pollen it becomes heaven like. Salads have never tasted this good.

Author: Pollen Ranch

Title: Tuscan Tuna Salad

Prep Time 10 Minutes

Total Time 10 Minutes

Servings 4


1/2 pound Yellowfin tuna
2/3 pound Albacore tuna
1/2 small red onion, very finely diced
1 tbsp. Pollen Ranch Fennel Pollen
2 teaspoons fresh minced garlic
1/3 cup roughly chopped pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste


Steam or poach the Yellowfin and Albacore Tuna for 12 to 15 minutes or until it is cooked all the way through. Cool tuna and flake into small pieces. Combine the flaked tuna with the red onion, Pollen Ranch Fennel Pollen, garlic, kalamata olives, capers, basil and parsley. Toss these ingredients until they are well combined. Add the mayonnaise, olive oil and balsamic vinegar and mix well. Season with salt and pepper. Keep refrigerated until ready to serve.