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
Tuna, Fennel, and Potato Salad
Ingredients
- 1 large fennel bulb
- 2 Yukon gold potatoes
- 1 8-ounce tuna fillet
- 12 kalamata olives, pitted
- 1 lemon
- extra virgin olive oil
- 1/2 teaspoon fennel pollen (see note below)
- salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- Clean and trim the fennel bulb, slice in half, then slice each half into 3/4-inch wedges, keeping root end intact. Place wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, turning once halfway through. Remove from the oven and let cool to room temperature.
- While fennel is roasting, bring a large saucepan of salted water to a boil. Add the unpeeled potatoes and cook until tender and easily pierced with a knife — about 30 minutes. Drain and set aside to cool to room temperature.
- Reduce oven to 200°F. Rub some olive oil over the tuna steak and season with fennel pollen, salt, and pepper. Place on a baking sheet and roast for 20-30 minutes; tuna should be slightly pink in the center. Remove from the oven and let cool to room temperature.
- When everything has cooled to room temperature, peel the potatoes, and cut into 3/4-inch chunks. Place the potatoes in a large bowl and add the fennel wedges and olives. Drizzle liberally with your best-quality olive oil. Finely zest the lemon and add the zest to the bowl. Squeeze the juice from half the lemon on top of the vegetables. Season with salt and freshly ground black pepper and gently toss the vegetables; taste for seasoning. Adjust oil, lemon juice, salt and pepper as needed. Cut the tuna fillet into 1-inch cubes and add to the other ingredients. Once again, toss gently to mix the ingredients together.
- Serve immediately sprinkled with parsley, or chill for later and let it come to room temperature for serving to bring out the flavors.
- Serves 4.
- Note: If you don’t have fennel pollen, grind some fennel seeds and sift out the hulls. The resulting powder will work.
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Fran @ G'day Souffle'
August 1, 2020 at 7:07 amI’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)!
Cocoa & Lavender
August 4, 2020 at 6:43 amFran — 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!
John / Kitchen Riffs
August 1, 2020 at 8:22 amTuna 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. 🙂
Cocoa & Lavender
August 4, 2020 at 6:44 amBefore 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.
Jill Becker
August 1, 2020 at 9:58 amHmmm my husband loves fresh tuna – I have never cooked it. Maybe this is the one I should try.
Cocoa & Lavender
August 4, 2020 at 6:45 amWell, you know if you have any questions you can call me! I do think Dave would like this—wonderful flavors!
Gloria Roa Baker
August 1, 2020 at 5:07 pmWhat lovely salad David!! love this!! x
Hugs
Cocoa & Lavender
August 4, 2020 at 6:45 amThanks, Gloria! Hope you are well!
Eha Carr
August 1, 2020 at 9:07 pmWell, 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 . . .
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 ?
Cocoa & Lavender
August 4, 2020 at 6:47 amWe 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.
2pots2cook
August 2, 2020 at 5:18 amDefinitely pinned to “Italiano” board 🙂 Did you know channels of Venice waters are clear and bright now ? One positive thing about Covid …
Cocoa & Lavender
August 4, 2020 at 6:48 amI 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!
Jeff the Chef
August 2, 2020 at 7:22 amSo 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.
Cocoa & Lavender
August 4, 2020 at 6:49 amYes, 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.
sippitysup
August 2, 2020 at 10:36 amThis 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
Cocoa & Lavender
August 4, 2020 at 6:50 amI 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!
sherry
August 2, 2020 at 8:44 pmthis 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
Cocoa & Lavender
August 4, 2020 at 6:51 amI 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.
Frank Fariello
August 3, 2020 at 5:03 amWow, 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?
Cocoa & Lavender
August 4, 2020 at 6:52 amThis 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.
Ron
August 4, 2020 at 4:47 amDesperate 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?
Cocoa & Lavender
August 4, 2020 at 6:54 amI 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.
Rahul
August 4, 2020 at 11:57 amhey 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
Cocoa & Lavender
August 5, 2020 at 7:36 amNice 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!
Raymund
August 4, 2020 at 2:23 pmTuna 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.
Cocoa & Lavender
August 5, 2020 at 7:39 amAgain, 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!
Priya
August 6, 2020 at 5:36 pmWhat a Lovely Salad David 🙂
Cocoa & Lavender
August 9, 2020 at 1:54 pmThanks, Priya!
Karen (Back Road Journal)
August 9, 2020 at 11:34 amIn 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!
Cocoa & Lavender
August 9, 2020 at 1:55 pmBoth 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!
Marcelle
August 10, 2020 at 4:51 amI 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.
Cocoa & Lavender
August 12, 2020 at 7:34 amThanks, 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…
The-FoodTrotter
August 11, 2020 at 9:50 amVery nice recipe, I imagine your dish in some barren Southern Italian village, under the pine with its scent of fennel and olives…
Cocoa & Lavender
August 12, 2020 at 7:35 amI like the way you think, Romain.
Kelly | Foodtasia
August 13, 2020 at 12:41 pmDavid, this salad is wonderful! So elegant! I love the idea of making it in the cool of the morning.
Cocoa & Lavender
August 16, 2020 at 3:14 pmThanks, Kelly – early prep in hot weather makes things so much more pleasant. I am sure oyu know that from your time abroad!
Vance and Anne Morgan
August 16, 2020 at 5:40 amDavid, 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
Cocoa & Lavender
August 16, 2020 at 3:15 pmVance – 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 sautĂ©ing 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!
Susan Manful
August 18, 2020 at 8:12 pmI 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!)
Cocoa & Lavender
August 21, 2020 at 7:19 amI saw on Instagram that you made it this week. What did you think? I love the combination of flavors!
Inger @ Art of Natural Living
August 20, 2020 at 7:42 amNot a fennel person alas David. But I’d love to have the original!
Cocoa & Lavender
August 21, 2020 at 7:20 amYou 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!”