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Tuna Salad with Chickpea Puree
© Johnny Miller

Tuna Salad with Chickpea Puree

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This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a very satisfying one-dish meal.

  1. 1/2 cup extra-virgin olive oil
  2. 2 tablespoons capers, drained
  3. 3 small garlic cloves, thinly sliced
  4. One 15-ounce can chickpeas, drained and rinsed
  5. 3 tablespoons grated Parmigiano-Reggiano cheese
  6. 2 tablespoons plus 1 teaspoon fresh lemon juice
  7. Kosher salt
  8. Freshly ground black pepper
  9. 1/2 pound cherry tomatoes, quartered (about 1 1/2 cups)
  10. 1/4 cup pitted olives, chopped
  11. 1 cup flat-leaf parsley leaves
  12. 1/2 teaspoon crushed red pepper
  13. One 12-ounce can water-packed solid white albacore tuna, salmon or sardines, drained
  1. In a small skillet, heat 1 tablespoon of the oil. Add the capers and cook, stirring, until crispy, about 2 minutes. Transfer the capers to a paper towel-lined plate.
  2. In the same skillet, heat 1 tablespoon of the oil. Add the garlic and cook until fragrant. Stir in the chickpeas and 1/2 cup of water and simmer over high heat until almost all of the liquid is absorbed, 7 to 8 minutes. Transfer the chickpea mixture to a food processor. Add the cheese, 3 tablespoons of the oil and 1 teaspoon of the lemon juice and puree until smooth. Season with salt and pepper.
  3. In a small bowl, combine the tomatoes, chopped olives, parsley and crushed red pepper with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice; season with salt and pepper. Spoon the chickpea puree onto plates and top with the tuna and the tomato salad. Garnish with the crispy capers and serve.

Suggested Pairing

Vibrant rosé.



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