Tuna Tonnato With Eggplant Salad

  1. Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
  2. Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
  3. Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.

olive oil, anchovy fillet, mayonnaise, extravirgin olive oil, capers, lemon juice, containers, garlic, parsley, lemon zest, redwine vinegar, grape tomatoes, mint, bread, containers

Taken from www.epicurious.com/recipes/food/views/tuna-tonnato-with-eggplant-salad-243210 (may not work)

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