Marinated Tuna with Chickpeas and Shishitos

Name: Marinated Tuna with Chickpeas and Shishitos
Total time: 3 h 30 min
Yield: 4
Ingredients: 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

1 Rating
1 Review

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

By Kay Chun

August 2016

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Marinated Tuna with Chickpeas and Shishitos

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews (1)

All Reviews for Marinated Tuna with Chickpeas and Shishitos

Your Profile

Marinated Tuna with Chickpeas and Shishitos

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews (1)

All Reviews for Marinated Tuna with Chickpeas and Shishitos