Tuna Tonnato with Eggplant Salad Recipe

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Tuna Tonnato with Eggplant Salad
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Ingredients:

Directions:

  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.
  5. Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.22 Kcal (1257 kJ)
Calories from fat 207.25 Kcal
% Daily Value*
Total Fat 23.03g 35%
Cholesterol 5.78mg 2%
Sodium 136.92mg 6%
Potassium 261.32mg 6%
Total Carbs 19.44g 6%
Sugars 7.9g 32%
Dietary Fiber 4.92g 20%
Protein 3.83g 8%
Vitamin C 14.6mg 24%
Vitamin A 1mg 33%
Iron 117.5mg 653%
Calcium 54.6mg 5%
Amount Per 100 g
Calories 108.23 Kcal (453 kJ)
Calories from fat 74.72 Kcal
% Daily Value*
Total Fat 8.3g 35%
Cholesterol 2.08mg 2%
Sodium 49.36mg 6%
Potassium 94.21mg 6%
Total Carbs 7.01g 6%
Sugars 2.85g 32%
Dietary Fiber 1.77g 20%
Protein 1.38g 8%
Vitamin C 5.3mg 24%
Vitamin A 0.4mg 33%
Iron 42.3mg 653%
Calcium 19.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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