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Cook the Book: Tuna Conserva with Potatoes, Radicchio, Green Olives, and Almonds

Book CoverTrue Italian tuna conserva is a far cry from Chicken of the Sea. Fresh fish is poached in a bath of water or olive oil, and seasoned with a variety of aromatics such as fennel, garlic, lemon, and crushed black peppercorns. Once prepared, it is stored in tightly packed jars of olive oil.

Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Tuna Conserva with Potatoes, Radicchio, Green Olives, and Almonds. If you are so inclined, you can make your own tuna conserva (authors Nate Appleman and Shelley Lindgren provide a recipe at the beginning of the antipasti chapter) but high-quality olive oil packed tuna will work, too.

This hearty dish combines the tuna with crisp, bitter radicchio (just now coming into season); briny green olives; and creamy potatoes. It would make a perfectly delectable lunch. Let loose a little and have a glass of Fiano di Avellino, a full-bodied white wine from Campania with notes of honey, pears, and orange blossoms.

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