Serves 4
- Active time:30 min
- Start to finish:45 min
August 2008
Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch. An easy tomato and mint salad spooned on top adds just the right touch of fresh acidity.Learn the story behind this dish in our column, The Recipe.
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2
(6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided
-
1
large anchovy fillet
-
1/4
cup
mayonnaise
-
2
tablespoons
extra-virgin olive oil plus additional for drizzling
-
2
teaspoons
drained capers
-
2
teaspoons
fresh lemon juice
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2
(11 1/2- to 13-ounce) jars or containers grilled eggplant, drained
-
1
teaspoon
finely chopped garlic
-
1/3
cup
coarsely chopped parsley
-
-
1
teaspoon
grated lemon zest
-
1
teaspoon
red-wine vinegar
-
2
cups
grape tomatoes, halved lengthwise
-
1/3
cup
coarsely chopped mint
-
2
cups
(1/2-inch) bread cubes from a country loaf, toasted
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Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
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Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
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Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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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.
Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
