This quick and easy main-course salad offers all the variety and freshness of a great antipasto. The quality of this dish ultimately depends on the quality of the tuna: Using an Italian or Spanish variety packed in olive oil makes the salad extraordinary. Plus:  More Fish Recipes and Tips 

David Rosengarten
October 2003

Gallery

© Quentin Bacon

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.

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  • Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more olive oil. Garnish with the lemon slices and serve.

Serve With

Crusty French bread.

Suggested Pairing

For a wine, choose a lightly sparkling Vinho Verde from Portugal. It cuts through the saltiness of the olives and the capers and matches the refreshing lemon flavor.

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