Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch. An easy tomato and mint salad spooned on top adds just the right touch of fresh acidity.
Learn the story behind this dish in our column, The Recipe.
2000s Recipes + Menus
Tuna Tonnato with Eggplant Salad
Serves 4
- Active time:30 min
- Start to finish:45 min
August 2008
- 2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided
- 1 large anchovy fillet
- 1/4 cup mayonnaise
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 teaspoons drained capers
- 2 teaspoons fresh lemon juice
- 2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained
- 1 teaspoon finely chopped garlic
- 1/3 cup coarsely chopped parsley
- 1 teaspoon grated lemon zest
- 1 teaspoon red-wine vinegar
- 2 cups grape tomatoes, halved lengthwise
- 1/3 cup coarsely chopped mint
- 2 cups (1/2-inch) bread cubes from a country loaf, toasted
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Equipment:
4 (16-ounces) wide jars or containers with lids
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Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
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Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
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Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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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.
Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
- Keywords
- paul grimes,
- shelley wiseman,
- summer,
- salad,
- seafood
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