Tuna Tonnato with Eggplant Salad Recipe

Tuna Tonnato with Eggplant Salad Recipe

  • 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
  1. Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
  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.
  3. Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  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.
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