Tuna Tonnato With Eggplant Salad
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Anchovy Fillet1 cup
Mayonnaise2 tsps
Capers (drained)2 tsps
Lemon Juice (fresh)1 tsp
Garlic (finely chopped)1 tsp
Lemon Zest (grated)1 tsp
Wine Vinegar (red-)1 cup
Mint (coarsely chopped)Directions:
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
5
Drizzle with olive oil
6
Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce
7
Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth
8
Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper
9
Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top
10
Drizzle with olive oil