Cuttlefish Salad | A Fresh and Elegant Italian Antipasto

This light and elegant cuttlefish salad is perfect as a refined entrée or a summer lunch. It’s fresh, zesty, and full of texture — combining tender cuttlefish with peppery rocket, juicy orange segments, and toasted nuts.

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About This Dish

A classic from the coastal regions of Southern Italy, this cuttlefish salad is simple yet sophisticated. It combines the freshness of the sea with bright citrus and nutty textures, making it an ideal starter for elegant dinners or relaxed seaside meals.

Ingredients (Serves 2)

Cuttlefish:	250 g (about 9 oz), boiled until tender
Rocket (Arugula):	100 g (about 3½ cups)
Orange:	1 medium (pulp only, no membrane)
Lemon Juice:	½ lemon (about 1½ tbsp / 22 ml)
Pine Nuts or Almond Flakes:	1 handful (about 2 tbsp), toasted
Olive Oil:	2–3 tbsp (30–45 ml)
Salt:	To taste (¼ tsp)

How to Make It

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins

Step 1: Boil the cuttlefish in lightly salted water for 10–12 minutes until tender. Drain and let cool slightly, then slice into bite-sized pieces.
Step 2: In a dry pan, toast the pine nuts or almond flakes until lightly golden. Set aside.
Step 3: Peel the orange and cut out the pulp segments, removing any white membrane.
Step 4: In a large bowl, combine the cuttlefish, rocket, and orange segments. Add lemon juice, olive oil, and salt to taste.
Step 5: Toss everything gently to coat and sprinkle with the toasted nuts before serving.

Tucci’s Tips

Don’t overcook the cuttlefish — it should be tender, never rubbery.

Use high-quality extra virgin olive oil — it makes all the difference.

Add a few fennel slices for an extra aromatic touch.

Variations

Seafood Mix: Add boiled prawns, calamari, or octopus for a richer salad.
Citrus Twist: Swap orange for grapefruit for a sharper flavor.
Vegan Version: Replace cuttlefish with grilled mushrooms or hearts of palm.

Did You Know?

Historical Fact: Seafood salads like this have been staples along Italy’s coast for centuries, often served at Christmas Eve dinners — the “Feast of the Seven Fishes.”

Fun Fact: In Naples, fishermen used to eat simple cold cuttlefish salads right on the docks after the morning catch — drizzled only with olive oil and lemon.

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 24 hours. Best served fresh and cold.

Can it be frozen? No — seafood salads should always be enjoyed fresh for the best texture and flavor.

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