Active Time
Total Time
20 MIN
Serves : 6

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  

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The tossed salad can be refrigerated for up to 4 hours.

Suggested Pairing

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.

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