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Dad's Salad with Tuna and Pepperoncini

September 4, 2018


My dad knows his way around the kitchen. He was a cook in the army, worked in a pizza shop (of course) and worked in our family's restaurant, the Casa Lido for many years. He then went on to open his own sub shop in Trenton, NJ known as Pete's Sub Shop. He made rocking salads and sandwiches for the downtown Trenton crew and employed myself, my sisters and cousins through our pre-teen years. 


Pop's salad with tuna is delicious and a family favorite. We enjoy it year round. Sometimes I serve it as a side salad, often I eat it as lunch or even a stand-alone dinner. It's healthy, satisfying and sure to please.  


To illustrate the construction of this salad, my dad and I made a fun video! Check us out in action on my Instagram TV and make this yourself!




What Do I Need

1 Can Cento Tuna (in oil), drain and set aside

3 T Chopped Pepperoncini

1 Large Tomato Chopped (if you have cherry or roma's, throw in 1 or 2 chopped as well)

1 Md Cucumber skinned, cut in half, seeded and sliced in 1/4" pieces

1 Can Jumbo Black Olives, cut half of the can of olives into slices, set others aside

1 Cup Chick Peas

1/3 Cup White or Red Onion,  chopped

1 Cup celery chopped (with leaves)

2 Heads Romaine Lettuce, torn into bite size piece

2 Tablespoons chopped fresh Parsley 

Olive Oil (Dad likes Bertolli)

Cento Red Wine Vinegar


My family is split on this, so my dad instructed me to add this as optional: 1/3 Cup of beets, chop and place in a bowl with 2 T white wine vinegar, allow to sit for at least 60 minutes before adding to salad





Now What?

Mix all of your prepared ingredients, including the tuna (be sure to break it up with a fork), pepperoncini, tomatoes, cucumber, chick peas, sliced olives, onion and celery in a large bowl, gently mix. Add torn romaine and mix, dress with a drizzle of olive oil and red wine vinegar, add salt and pepper and mix. toss in whole olives on top and serve. 







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