Food & Wine's Kay Chun makes a fantastic and simple marinated tuna salad, combining best-quality tuna with chickpeas, shishito peppers, celery and olives in deliciously seasoned olive oil. The salad needs a few hours for the flavors to come together, but then it can sit for hours, ready to be eaten with crusty bread.
Slideshow: More Tuna Recipes
2 cups extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 cup tarragon leaves
2 teaspoons crushed coriander seeds
Three 3-inch strips of lemon zest
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon pepper
4 ounces shishito peppers, halved lengthwise
Two 7-ounces cans or jars good-quality tuna in olive oil, drained and broken
into large chunks
One 15-ounces can chickpeas, rinsed and drained
1 cup thinly sliced celery hearts, plus 1/4 cup celery leaves
1/2 cup chopped Castelvetrano olives
Lemon wedges and crusty bread, for serving
How to Make It
In a large bowl, mix the olive oil, garlic, tarragon, coriander, lemon zest, lemon juice, salt and pepper. Add all of the remaining ingredients except the lemon wedges and bread and toss to coat. Cover and let stand for at least 3 hours or overnight. Serve with lemon wedges and crusty bread.
The marinated tuna can be refrigerated for 1 week.
Minerally Greek white.
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Review Body: This is really tasty. I made it because my sister loved it. I cut back the olive oil by 1/4 C, as I couldn't believe the amount. Even with delicious crusty bread, it's a lot of oil! I also cut the shishitos into smaller pieces, and would probably chop them next time, as they were a little chewy. But overall, a really delicious dish!