Shrimp Tonnato Salad

By: Hannah Lee Leidy
shrimp tonnato salad
Photo by Andrew Cebulka

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Serves 4


  • 1 pound Carolina shrimp, poached, peeled, deveined, and halved lengthwise
  • ½ cup pitted Kalamata olives
  • ¼ cup thinly sliced red onion
  • 1 cup sliced fingerling potatoes, blanched
  • 1 cup sliced (1-inch pieces) asparagus, blanched
  • 1 cup fava beans (or substitute lima beans), blanched
  • 1 cup peas, blanched
  • 8 ounces tonnato dressing (recipe follows)
  • Salt and pepper to taste

In a large mixing bowl, combine all ingredients except for dressing. Add dressing in increments to evenly cover shrimp and vegetables and toss gently. Adjust for seasoning. Divide among four plates and serve.

Tonnato Dressing

Makes 2 cups

3 ounces good quality canned tuna in olive oil
1 egg yolk
¼ cup capers
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 teaspoons salt
¼ cup cold water
1 cup olive oil

In a blender, combine first seven ingredients and process until creamy. Slowly drizzle in olive oil while increasing the speed of the blender until thoroughly emulsified. Transfer dressing to an airtight container and refrigerate until ready to use. The dressing will keep for one week in the fridge.

  • From Jaques Larson, Obstinate Daughter and Wild Olive, Charleston

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