Rachael Ray's Ligurian Tuna Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a nice combination of ingredients that makes your tuna salad anything but traditional. I used red leaf lettuce, and I didn't have caper berries. The fresh basil and parsley give this a nice flavor. Recipe from Rachael Ray's Cooking 'Round the Clock-30 Minute Meals. Ingredients:
4 slices white bread (thin cut like pepperidge farm) |
1/3 lb green beans, trimmed |
coarse salt |
fresh ground black pepper |
2 romaine lettuce hearts, trimmed and shredded |
1 head radicchio (or treviso, shredded) |
fresh basil leaf (1 handful, torn) |
fresh flat leaf parsley (1 handful, chopped) |
12 ounces tuna, in oil (italian tuna, drained) |
1/2 cup green sicilian olives (pitted) |
1 cup garbanzo beans, drained |
4 tablespoons caper berries, drained |
12 grape tomatoes or 12 tomatoes, on the vine |
1/2 cup corn (frozen) |
balsamic vinegar (6 years or older) |
extra virgin olive oil, for drizzling |
Directions:
1. Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
2. While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
3. Let bread cool (it will take a curled shape).
4. Place green beans in a small skillet and cover with water.
5. Bring to a boil and add salt. Simmer about 3 minutes.
6. Drain beans and place in cold-water bath (drain again).
7. Chop into bite-size pieces and reserve.
8. Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
9. Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
10. Drizzle salads with balsamic vinegar and extra-virgin olive oil.
11. Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.
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