Name: Tuna Tonnato With Eggplant Salad
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 servings
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

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Photo by Romulo Yanes

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.

Cooks' note:

Assembled jars can be chilled up to 6 hours. Serve at room temperature.

Recipe notes

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