Tuna Tonnato with Eggplant Salad
Ingredients
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 - Equipment: 4 (16-ounces) wide jars or containers with lids
Description
Dressing Up Jarred Eggplant And Canned Tuna Results In An Incredibly Lusty Lunch. An Easy Tomato And Mint Salad Spooned
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Epicurious
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