Prosciutto-wrapped tuna muffuletta

So typical of Chef Susan Spicer, to take a New Orleans tradition and transform it into the unusual with special ingredients or new techniques. This favorite New Orleans sandwich was invented in the early 1900s when Sicilian workers combined antipasto ingredients on round, seeded Italian bread called a muffuletta loaf (which gave the sandwich its name), creating a quick meal that could be eaten on the go. The usual muffuletta combines Genoa salami, Cappicola ham, and provolone cheese with a rich, oily olive salad. Susan’s version includes fresh tuna wrapped in paper-thin prosciutto for a new take on an old favorite. Toss Susan’s olive salad with fresh greens for a wonderful, instant Italian salad. 


Olive salad

  • 1 cup pitted kalamata olives
  • 8 pieces pepperoncini, stemmed and chopped
  • 1 cup mixed pickled Italian vegetables (giardiniera), chopped
  • 1/2 cup chopped celery hearts
  • 1/2 cup pimiento-stuffed green olives, chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons capers
  • 2 tablespoons chopped Italian parsley
  • 2 teaspoons sliced or minced fresh garlic
  • 2 tablespoons red wine vinegar


  • 1/4 cup olive oil
  • 1 teaspoon fennel seed, toasted and crushed
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon red pepper flakes
  • 1 pound fresh tuna loin, cut into four 4-ounce pieces
  • 4 thin slices prosciutto
  • 1 loaf ciabatta or Italian seeded round, cut in half horizontally
  • 8 slices provolone cheese
  • 8 thin slices salami


To prepare olive salad: Combine all salad ingredients—kalamata olives, pepperoncini, pickled vegetables, celery, green olives, olive oil, capers, parsley, garlic, and vinegar—and mix well. Cover and let sit for at least 1 hour at room temperature.

To prepare tuna: Combine oil, fennel seed, lemon zest, garlic, and red pepper flakes; mix well. Brush mixture on both sides of tuna. Wrap a slice of prosciutto around the center of each piece of tuna. Cover and refrigerate for at least 30 minutes.

Grill tuna to medium rare. To assemble the muffuletta, cover the bottom half of the bread with provolone slices. Top with grilled tuna, salami, and then olive salad. Place other half of bread on top. If desired, warm in oven until the cheese starts to melt.

Note: If you do not have time to make your own olive salad, use one jar of Zatarain’s Italian Olive Salad Mix.

Serves 8

Recipe compliments of Chef Susan Spicer, Bayona

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