If you’re keen to experience a true taste of Liguria, Capponada is a must-try! This traditional salad is an intriguing blend of coastal and countryside ingredients.
The Story of Capponada
Originally, Ligurian seamen relied on this dish as a no-cook meal, perfectly suited to life at sea. While the original recipe once featured musciame (dolphin fillet, now illegal), modern versions of Capponada use more accessible ingredients without losing any of their unique flavour.
There is also a Sardinian twist on this Ligurian classic. In Carloforte—a town founded by Ligurian settlers in 1541—locals created a variation of Capponada using tuna musciame, which remains part of the recipe today.
Capponada Recipe
Here’s a classic, easy recipe to make your own Capponada at home!
Ingredients:
- 2 Genoese biscuits (or any hard, dry bread, if unavailable)
- 160g tuna
- 2 ripe tomatoes
- 6 anchovy fillets, rinsed
- 15 olives
- 2 boiled eggs
- 1 tbsp capers
- 1 minced garlic clove
- A pinch of oregano
- A handful of fresh parsley
- Extra virgin olive oil
- Salt to taste
Method:
- Break the Genoese biscuits into pieces, lightly moisten them with water, and place them in a mixing bowl.
- Add the chopped tomatoes, anchovies, tuna, capers, olives, and garlic.
- Drizzle with olive oil and season with salt, oregano, and parsley.
- Toss gently to combine, ensuring the flavours are well mixed.
- Serve on a plate and garnish with the boiled eggs and extra tomatoes, if desired.
With its rustic flavours and fresh ingredients, Capponada is a tasty reminder of Liguria’s maritime heritage. It’s easy to make, requires no cooking, and is perfect for warm days or casual lunches. Try it out to bring a touch of Liguria to your table!