Tuna Salad with Herb Toast

• 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

1. Preheat the broiler.
2. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl.
3. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet.
4. Broil until the bread is lightly toasted, about 2 minutes.
5. Whisk the vinegar into the remaining herbed mayonnaise.
6. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper.
7. Divide among plates and serve with the toast.
8. Per serving: Calories 494; Fat 21 g (Saturated 3 g); Cholesterol 37 mg; Sodium 983 mg; Carbohydrate 47 g; Fiber 9 g; Protein 29 g
9. Photograph by Justin Walker

mayonnaise, fresh basil, kosher salt, crusty bread, red wine vinegar, romaine lettuce, cucumber, chickpeas, cherry tomatoes, stalks celery, pickles, solid white tuna

Taken from www.foodnetwork.com/recipes/tuna-salad-with-herb-toast.html (may not work)