Antipasto Di Mare

This is the kind of lunch Italians throw together when the sun is hot and cooking feels like too much effort.

A can of good tuna inverted onto a plate becomes the centerpiece, drizzled with olive oil and scattered with salty capers and olives.

Surround it with whatever crunchy raw vegetables you have (tomatoes, radishes, celery, peppers) and finish with a squeeze of bright lemon juice.

Serve with crusty bread for making little tartines and you’ve got a meal that’s refreshing, satisfying, and done faster than waiting for delivery.

Pro Tips

• Quality tuna matters: Since it’s the star, splurge on imported Italian or Spanish tuna packed in olive oil (or good water-packed)
• Drain well: Press tuna gently in the can before inverting so excess liquid doesn’t pool on the plate
• Room temp is best: Cold tuna straight from the fridge mutes flavor; let it sit out 15 minutes
• Prep veggies fresh: Slice vegetables right before serving for maximum crunch and brightness

Variations

• Use canned salmon, sardines, or anchovies instead of tuna for different seafood flavors
• Add marinated artichoke hearts or roasted red peppers to the vegetable mix
• Top tuna with thinly sliced red onion and a handful of fresh basil or parsley