Home » Fregula with tuna salad, celery and bottarga

Fregula with tuna salad, celery and bottarga

by Ada Parisi
5 min read
Insalata di fregola con tonno, sedano e bottarga

Cold fregula salad with celery tuna and bottarga. Good and simple. Summer, time of cold salads, You can prepare before and representing a tasty dish. This is a nice alternative to rice salads or other cereals: Sardinian fregula is salad topped with tuna belly in olive oil (always sardo), celery, corn, black olives, Sun-dried tomatoes and bottarga. This salad is highly scented, Thanks to the fresh basil, and it's a great dish.

Fregula gives a special touch, to this salad, but I'm biased because I love it. In my opinion it lends itself perfectly to summer salad recipes because it remains al dente and well grained. Like l’saffron fregula salad, tomatoes and almonds, which is also vegan. If you can't find the fregula, you can replace it with rice (both basmati is integral), spelt, barley or even pasta if you prefer. If you don't know what’ it's the Sardinian fregula, you can take a look at the Video preparation of Sardinian fregula on my YouTube channel. And maybe even learn how to prepare it at home.

If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, from seadas to macaroons and my RECIPES WITH SARDINIAN FREGULA. Have a good day!

Fregola salad with tuna, celery and bottarga

Fregola salad with tuna, celery and bottarga

Insalata di fregola con tonno, sedano e bottarga


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of Sardinian fregula

300 grams (drained weight) tuna in oil

4 stalks of celery

sweet corn as desired

15 black olives

8 sun-dried tomatoes

mullet roe as required

salt and pepper

extra virgin olive oil as required

fresh basil as required


Boil the fregula in boiling salted water according to the cooking time indicated by the pack. Drain, season it with a little olive oil so that it remains well grained and let it cool.

Meanwhile, drip the tuna in oil, stone and chop the olives, drain the corn and flush it under running water, clean the celery from all filaments and cut into thick slices about 3-5 mm and thinly slice bottarga. Slice into strips dried tomatoes.

Once the fregula has cooled, combine the tuna, corn, the olives, dried tomatoes, the celery and Basil chopped up (by hand, I recommend). Drizzle with olive oil and with lots of black pepper. Serve the fregula salad garnished with a few slices of bottarga, a leaf of Basil and celery.


MATCHING: Blend of Syrah and Vermentino, two indigenous grapes in Sardinia, the Karmīs the Contini Winery (in Cabras Oristano), is the wine that we recommend for this fresh and savory dish. Delicate aromas of peach and white flowers, its taste is mellow, fruity and persistent, with almond aftertaste.

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Maurizia Le Ricette del Pozzo Bianco July 2, 2014 - 20:48

Hi Ada! Your dishes are always ….. perfect!

Sicilians creative in the kitchen July 3, 2014 - 11:13

And you're always… too kind! I embrace you strong!

Chelsea July 29, 2013 - 03:12

This looks so good. Great presentation!

Sicilians creative in the kitchen July 29, 2013 - 11:59

Welcome to my blog and thanks!

Erica Of Paul July 27, 2013 - 07:40

O Gnamm….. I had in mind an unusual version of fregola, But first I think I will prepare an inspired to your! Great!!

Sicilians creative in the kitchen July 27, 2013 - 20:42

And I will wait to see your to take inspiration! ada kisses

Francisco José gomez July 27, 2013 - 01:35

Me encanta tu ensalada.
Coincide comtigo en esto de la imaginación en la cocina.
Mezclar sabores equilibradamente
Es lo mio jajjjajajjaja. y soy de los que digo que. Cada maestreillo tiene su librillo. Saludos desde españa.

Sicilians creative in the kitchen July 27, 2013 - 20:46

Gracias!I'm so happy that you like my recipe! Welcome in my blog,I agree,Kid's crativity,imagination and ingredients well balanced is the secrets of the cuisin!

Joan Lombardi July 26, 2013 - 14:08

What a beautiful creation! Sometimes I am still amazed of the variety of ingredients and combinations that our kitchen offers us. And when these ingredients meet the fantasy. ….

Sicilians creative in the kitchen July 26, 2013 - 15:19

You're right! Our kitchen has an infinite possibility of combinations! Really you could eat every day of your life a different dish…you just need to have some’ fancy! A hug! ADA

Giulia July 25, 2013 - 11:22

This is the second recipe I see with fregola today…that desire you're making me come!!! See you soon!

Sicilians creative in the kitchen July 25, 2013 - 14:35

We see that the fregola is calling you! And you can't not respond!!! A hug, ADA


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