Excellent jarred Italian tuna makes all the difference in Melissa Rubel Jacobson's hearty salad. The herb-caper pesto is so versatile, it can also be used on chicken, fish or pasta.
More Tuna Recipes
1 small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1 1/2 tablespoons oregano leaves
1/4 cup capers, drained
2 tablespoons pine nuts
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Three 7-ounce jars high-quality Italian tuna packed in olive oil, drained
Two 15-ounce cans cannellini beans, drained and rinsed
3 Belgian endives, thinly sliced crosswise
How to Make It
In a food processor, combine the garlic with the parsley, basil and oregano and pulse until the herbs are coarsely chopped. Add the capers and pine nuts and pulse until they are coarsely chopped. Add the olive oil and lemon juice and pulse until the pesto comes together but is still chunky. Season with salt and pepper.
In a large bowl, break up the tuna into bite-size chunks. Add the cannellini beans, sliced endives and caper pesto and toss gently until the salad is evenly coated. Season the tuna salad with salt and pepper and serve.
The tossed salad can be refrigerated for up to 4 hours.
Italy's coastal vineyard regions produce a variety of zesty whites with herbal and citrus notes; these wines would be great partners for this Mediterranean salad. Look for a Vermentino from Sardinia or Tuscany's Maremma region.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.