Sicilian tuna salad from Scopa Italian Roots

Time 35 minutes
Yields Serves 4 to 6
Sicilian tuna salad from Scopa Italian Roots
(Kirk McKoy / Los Angeles Times)

Bring a saucepan of water to a boil. Meanwhile, prepare an ice bath. Add the haricots verts to the hot water and boil just until crisp but tender, about 30 seconds. Strain and shock in the ice bath, then drain and set aside.


In a small saucepan, boil the potatoes until just tender, about 15 minutes. When cool enough to handle, drain and cut each in half.


Place the prepared vegetables in a bowl. Add the tuna, capers, celery leaves, celery, parsley and lemon juice. Gently toss and season with salt to taste.

Adapted from a recipe by Chef Antonia Lofaso of Scopa Italian Roots.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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