Tuna Tonnato with Eggplant Salad
A sophisticated Italian-inspired dish combining tender tuna with a creamy tonnato sauce, layered with grilled eggplant, fresh tomatoes, and crispy croutons. This refreshing salad features Mediterranean flavors with herbs, capers, and a bright citrus touch.
Ingredients
- •2 cans light tuna packed in olive oil
- •1 fillet large anchovy fillet
- •¼ cup mayonnaise
- •2 tablespoons extra-virgin olive oil
- •2 teaspoons drained capers
- •2 teaspoons fresh lemon juice
- •2 jars grilled eggplant
- •1 teaspoon finely chopped garlic
- •⅓ cup coarsely chopped parsley
- •1 teaspoon grated lemon zest
- •1 teaspoon red-wine vinegar
- •2 cups grape tomatoes
- •⅓ cup coarsely chopped mint
- •2 cups bread cubes
- •4 pieces wide jars or containers with lids
Cooking Instructions
- 1.
Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
5 min
- 2.
Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
5 min
- 3.
Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3 min
- 4.
Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.
10 min
