Prep 15 mins
Cook 5 mins
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.
- 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
- Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
- While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
- Let bread cool (it will take a curled shape).
- Place green beans in a small skillet and cover with water.
- Bring to a boil and add salt. Simmer about 3 minutes.
- Drain beans and place in cold-water bath (drain again).
- Chop into bite-size pieces and reserve.
- Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
- Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
- Drizzle salads with balsamic vinegar and extra-virgin olive oil.
- Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.