Prep 15 mins
Cook 0 mins
"Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute." Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes.
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1⁄4 cup shredded fresh basil
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced rosemary
- fresh ground black pepper
- 2 (19 ounce) cans cannellini beans, drained & rinsed
- 2 (6 ounce) cans mackerel in olive oil or 2 (6 ounce) cans tuna in olive oil, drained and broken up into large chunks
- 1 small red onion
- italian peasant bread, grilled or toasted
- rosemary sprig, for garnish (optional)
- In a bowl, combine the olive oil, vinegar, basil, garlic, crushed red pepper and minced rosemary.
- Season with salt & pepper.
- In a large bowl, combine the beans with the mackerel or tuna, and tosss gently.
- Add the dressing and toos again.
- Mound 1/4 cup of salad on each toast.
- Garnish with rosemary sprigs and serve.
- TIP: Don't mix this salad too far in advance, since the acid in the vinegar will discolor the herbs and leaves.
delicious. made a meal out of this by itself with a cup of homemade broth soup on the side. used tuna as i had no mackerel. very easy to put together and i will make this again. thanks!