Tuna Tonnato with Eggplant Salad

Tuna Tonnato with Eggplant Salad
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon lemon zest
  • 1 teaspoon garlic
  • 4 (16-ounces) wide jars or containers with lids
  • ¼ cup mayonnaise
  • 2 (6-ounce) cans light tuna packed in olive oil (preferably Italian)
  • 2 (11 1/2- to 13-ounce) jars or containers grilled eggplant
  • 1/3 cup parsley
  • + 9 more ingredients
    • 1/3 cup mint
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • additional olive oil for drizzling
    • 2 cups grape tomatoes
    • 2 teaspoons capers
    • 1 loaf of country bread
    • 1 teaspoon red-wine vinegar
    • 1 large anchovy fillet

Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce. Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth. Toss tomatoes with mint, 1/2 teaspoo...

View full recipe at Epicurious

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