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The Ultimate Main-Course Tuna Salad with Herbed Toast

A plated serving of the finished Tuna Salad with a piece of herb 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.

Ingredients

Scale
  • 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

  1. Preheat the broiler.
  2. 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.
  3. Spread about 1/2 tablespoon of the herbed mayonnaise on each slice of bread. Place the bread on a baking sheet.
  4. Broil for about 2 minutes, until the bread is lightly toasted. Set the toast aside.
  5. 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.
  6. Add the shredded lettuce, chopped cucumber, chickpeas, halved tomatoes, chopped celery, pickles, and the drained tuna to the bowl with the dressing.
  7. Toss all the ingredients together until everything is well combined and coated in the dressing.
  8. Season the salad with additional salt and pepper to taste.
  9. 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.

Nutrition

Find it online: https://www.eatswithsoul.com/tuna-salad/