The Ultimate Main-Course Tuna Salad with Herbed Toast
A hearty main-course tuna salad served with homemade herb toast. The recipe features a clever two-in-one herbed mayonnaise, which is used first as a spread for crusty bread that’s broiled until toasted, and then whisked with red wine vinegar to create a creamy dressing. The dressing is tossed with shredded romaine lettuce, chickpeas, fresh vegetables like cucumber and tomatoes, and flaked tuna for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Broiling, Mixing
- Cuisine: American
Ingredients
- 6 tablespoons mayonnaise
- 1/2 cup chopped fresh basil and/or chives
- Kosher salt and freshly ground pepper
- 4 thick slices crusty bread
- 2 tablespoons red wine vinegar
- 1 head romaine lettuce, shredded
- 1 English cucumber, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 2 stalks celery, chopped
- 3 tablespoons chopped pickles or cornichons
- 2 (5-ounce) cans solid white tuna in water, drained
Instructions
- Preheat the broiler.
- Make the Herbed Mayonnaise and Toast: In a large bowl, whisk together the mayonnaise, chopped fresh herbs (basil and/or chives), and 1/2 teaspoon each of salt and pepper.
- Spread about 1/2 tablespoon of the herbed mayonnaise on each slice of bread. Place the bread on a baking sheet.
- Broil for about 2 minutes, until the bread is lightly toasted. Set the toast aside.
- Finish the Dressing and Assemble the Salad: Whisk the red wine vinegar into the remaining herbed mayonnaise in the large bowl to create the salad dressing.
- Add the shredded lettuce, chopped cucumber, chickpeas, halved tomatoes, chopped celery, pickles, and the drained tuna to the bowl with the dressing.
- Toss all the ingredients together until everything is well combined and coated in the dressing.
- Season the salad with additional salt and pepper to taste.
- Divide the salad among plates and serve with the prepared herb toast on the side.
Notes
- This recipe cleverly uses a single herbed mayonnaise mixture as both a spread for the toast and the base for the salad dressing.
- Keep a close eye on the bread while it’s under the broiler, as it can go from toasted to burnt very quickly.
- Using canned tuna and chickpeas makes this a quick and convenient meal to assemble.
Find it online: https://www.eatswithsoul.com/tuna-salad/