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

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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

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Marinated Tuna with Chickpeas and Shishitos

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Marinated Tuna with Chickpeas and Shishitos

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews (1)

All Reviews for Marinated Tuna with Chickpeas and Shishitos