One of our favorite dishes from the Mediterranean coast of Italy is a salad of octopus, potatoes, celery, and olives, flavored with extra virgin olive oil and lemon. We made it when we were in Venice years ago.

Today, though, I made some major changes to the recipe, and came up with a completely new salad for you to enjoy during these hot August days.

For the octopus I substituted a slow-roasted tuna steak that was seasoned well with salt, pepper, and fennel pollen (thank you, Susan and Towny!). Instead of celery, I roasted some wedges of fennel bulb. The fennel and tuna worked perfectly with the olives, potatoes, and lemon.

I paired this with a 2019 Commanderie de la Bargemone rosé — one of several rosés I will have featured this summer. To read more about the pairing, visit the Provence WineZine.

This is a really nice summery salad — one that can be prepared in the cool of the morning and chilled till serving, though I rather liked it at room temperature.

~ David

43 Comments

  1. Fran @ G'day Souffle'

    August 1, 2020 at 7:07 am

    I’ve never heard of fennel pollen before, but it sounds interesting. Pulpo (octopus) is not real easy to find in the supermarkets these days (although Hispanic markets have them), so I’m glad to see an easier substitute, like tuna. Great flavors- I think I’ll go make this dish now (even though it’s only breakfast time)!

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:43 am

      Fran — I came across fennel pollen years ago and have loved using it since. It has a wonderful, intense fennel flavor and has so many uses, as it is very tender. Pulpo is pretty easy to get here—at least it was before COVID—but my choice of tuna was more about doing something different. Let me know if it made for a good breakfast!

      Reply
  2. John / Kitchen Riffs

    August 1, 2020 at 8:22 am

    Tuna and fennel is a dynamite combo. In fact I like fennel with almost any seafood — something about its flavor is a perfect match. Anyway, I’m loving this salad. Wonderful recipe — very creative. I’m with Fran, I didn’t know that fennel pollen was a thing, but now I do, I want it. 🙂

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:44 am

      Before posting this, I had no idea how rare fennel pollen was. I’ve been using it for years, John, and it is a terrific herb. I agree—tuna and fennel is a great combination.

      Reply
  3. Jill Becker

    August 1, 2020 at 9:58 am

    Hmmm my husband loves fresh tuna – I have never cooked it. Maybe this is the one I should try.

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:45 am

      Well, you know if you have any questions you can call me! I do think Dave would like this—wonderful flavors!

      Reply
  4. Gloria Roa Baker

    August 1, 2020 at 5:07 pm

    What lovely salad David!! love this!! x
    Hugs

    Reply
  5. Eha Carr

    August 1, 2020 at 9:07 pm

    Well, it was worthwhile to ‘suffer’ thru’ eight hours of no Internet to come back to this 🙂 ! How on earth did we manage before we had instant connection around the world ? When it suited us ? Have not combined my beloved fennel with tuna before, or, for that matter, with octopus. Shall try soonest as we are in our last month of winter and that no longer counts . . . yes, homework on the pollen needed here also . . . best . . .

    Reply
    • Eha Carr

      August 2, 2020 at 12:02 am

      “Theme and Variations” . . . whom do you enjoy playing the most I know you were strings . . . cello ?

      Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:47 am

      We are quite spoiled by all of our needs being immediately taken care of by the Internet! It’s amazing how we ever lived without it… I will be curious to find out if fennel pollen is available Down Under.

      Reply
  6. 2pots2cook

    August 2, 2020 at 5:18 am

    Definitely pinned to “Italiano” board 🙂 Did you know channels of Venice waters are clear and bright now ? One positive thing about Covid …

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:48 am

      I would really love to see the canals in Venice now, Davorka! Perhaps we really will have learned something from coronavirus! Glad you like the recipe… Let me know if you make it!

      Reply
  7. Jeff the Chef

    August 2, 2020 at 7:22 am

    So I’m guessing that fennel pollen tastes something like fennel? This salad is sounds really wonderful. I’m thinking that I’d like to room temperature, too – or maybe with just a hint of warmth? I love the way you’ve presented it, too.

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:49 am

      Yes, Jeff, definitely prefer this at room temperature or even a little warmer. It’s very unctuous and addictive! Fennel pollen has a very strong fennel flavor without being chewy. It’s great for rubs and marinades.

      Reply
  8. sippitysup

    August 2, 2020 at 10:36 am

    This is a beautiful collection of Provençal flavors. One of the crazier things I’ve ever done was harvest wild fennel pollen from the hills near my house! Now I have an excuse to do it again. GREG

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:50 am

      I don’t think that’s crazy at all, Greg. I have gathered fennel pollen in San Francisco and in the hills of Tuscany. You’re lucky that grows wild where you are!

      Reply
  9. sherry

    August 2, 2020 at 8:44 pm

    this looks so fabulous david. yum. not that we’re needing salads right now since we’re in the middle of winter – which means an average of 22C during the day. i guess some might think it’s not winter at all:) Hubby won’t eat octopus but he does eat tuna so i may have to try this come the summer.
    cheers
    sherry

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:51 am

      I have to say, Sherry, those sounds like great temperatures for winter! Our winters can be fairly similar, which is why we moved here! I know many people who won’t eat octopus (for many reasons), so the salad is a great alternative.

      Reply
  10. Frank Fariello

    August 3, 2020 at 5:03 am

    Wow, this sound *so* good! I love octopus and potato salad, but this sounds every bit as tasty. By the way, where do you source fennel pollen?

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:52 am

      This is night and day different from the octopus salad, Frank, but I think you’ll like it every bit as much. I first found fennel pollen on a website called Chefshop.com. They have wonderful ingredients from around the world, and fennel pollen was one of the first I purchased. I keep going back for more… The fennel pollen are used in this recipe was a gift for my friends, but I did check and Chefshop still carries it.

      Reply
  11. Ron

    August 4, 2020 at 4:47 am

    Desperate times make for creative minds. Well done substitution. Having enjoyed the octopus version, I’m very interested to try the tuna version. I like the slow and low cook of the tuna. Have you tried cooking salmon with the slow and low method?

    Reply
    • Cocoa & Lavender

      August 4, 2020 at 6:54 am

      I have not tried the low and slow method for salmon, Ron. Have you? I can’t imagine it wouldn’t work well… maybe I will try that next! If nothing else, this virus has caused a lot of us to be creative with food we have on hand so as not to waste anything.

      Reply
  12. Rahul

    August 4, 2020 at 11:57 am

    hey David, thanks for sharing the information on fennel pollen, never heard of it before. I was checking the chefshop, they have some interesting ingredients, would love to try. Your salad is filled with earthy flavors. Love it

    Reply
    • Cocoa & Lavender

      August 5, 2020 at 7:36 am

      Nice to meet you Rahul! Glad you enjoyed perusing Chefshop—they really do have a wonderful selection. Glad you like the salad—and also glad to find Samosa Street! Cheers!

      Reply
  13. Raymund

    August 4, 2020 at 2:23 pm

    Tuna is a nice alternative it will give a different texture to the dish, very nice. And like most of the ones here, I am also new to that fennel pollen, hopefully I can find some here and try it.

    Reply
    • Cocoa & Lavender

      August 5, 2020 at 7:39 am

      Again, I had no idea fennel pollen was so unknown—I always assume if I have it, everyone must (as I a, always late to the party!). I will be curious if you can find it there—let me know if you think of it!

      Reply
  14. Priya

    August 6, 2020 at 5:36 pm

    What a Lovely Salad David 🙂

    Reply
  15. Karen (Back Road Journal)

    August 9, 2020 at 11:34 am

    In our family both versions would be popular. My husband would be inclined to the octopus and myself to this recipe but we would enjoy either one. I’m pinning and thank you!

    Reply
    • Cocoa & Lavender

      August 9, 2020 at 1:55 pm

      Both versions are popular here, Karen! And they are so different from one another—you could have them two nights in a row and never know they were related!

      Reply
  16. Marcelle

    August 10, 2020 at 4:51 am

    I should have eaten breakfast before I sat down to catch up on your posts this morning!! What was I thinking 🙂 Fennel pollen is something I’ve never eaten (or, um… heard of), but this dish is beautifully rustic and those ingredients will be so delicious together. I’ve never done much with tuna other than sear it after a brief bath in an Asian-style marinade, but it is something we enjoy. I would love to try it in a new way, and I will definitely try this recipe! Serious yum.

    Reply
    • Cocoa & Lavender

      August 12, 2020 at 7:34 am

      Thanks, Marcelle — we fo a lot of Asian-style tuna, as well, but there are a lot of good Mediterranean recipes, too! So many and so little time…

      Reply
  17. The-FoodTrotter

    August 11, 2020 at 9:50 am

    Very nice recipe, I imagine your dish in some barren Southern Italian village, under the pine with its scent of fennel and olives…

    Reply
  18. Kelly | Foodtasia

    August 13, 2020 at 12:41 pm

    David, this salad is wonderful! So elegant! I love the idea of making it in the cool of the morning.

    Reply
    • Cocoa & Lavender

      August 16, 2020 at 3:14 pm

      Thanks, Kelly – early prep in hot weather makes things so much more pleasant. I am sure oyu know that from your time abroad!

      Reply
  19. Vance and Anne Morgan

    August 16, 2020 at 5:40 am

    David, Anne and I have now twice had your very flavorful tuna and fennel salad. We are able to get some very fresh tuna here in Kittery which is perfect for this dish. We have found that sautering the fennel in butter or oil is much faster than roasting. After browning the quarters, cover and the fennel is done in a few minutes.
    Best to Mark.
    Vance and Anne

    Reply
    • Cocoa & Lavender

      August 16, 2020 at 3:15 pm

      Vance – I bet I know where you sourced your tuna! Please say hello to Sue for me. I am so glad you like this dish, and sautéing the fennel is a great idea. I like roasting as it takes less attention, especially if I am multitasking! Take care, and best to you and Anne!

      Reply
  20. Susan Manful

    August 18, 2020 at 8:12 pm

    I am just getting around to commenting on this scrumptious-looking recipe that I cannot wait to make. As you know, two foodie friends already made this meal and raved about it. I think I will go across the street to the fish store tomorrow to see what the tuna situation is! (Glad you liked the fennel pollen!)

    Reply
    • Cocoa & Lavender

      August 21, 2020 at 7:19 am

      I saw on Instagram that you made it this week. What did you think? I love the combination of flavors!

      Reply
  21. Inger @ Art of Natural Living

    August 20, 2020 at 7:42 am

    Not a fennel person alas David. But I’d love to have the original!

    Reply
    • Cocoa & Lavender

      August 21, 2020 at 7:20 am

      You can always try it with braised celery, Inger… but if I were channeling your parents, I’d probably say, “you should give the fennel a try!”

      Reply

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