Tuna Salad with Herb Toast
- Level: Easy
- Total: 20 min
- Prep: 18 min
- Cook: 2 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 494 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 37 milligrams
- Sodium
- 983 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 9 grams
- Protein
- 29 grams
Ingredients
6 tablespoons mayonnaise
1/2 cup chopped fresh basil and/or chives
Kosher salt and freshly ground pepper
4 thick slices crusty bread
2 tablespoons red wine vinegar
1 head romaine lettuce, shredded
1 English cucumber, chopped
1 15-ounce can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
2 stalks celery, chopped
3 tablespoons chopped pickles or cornichons
2 5-ounce cans solid white tuna in water, drained
Directions
- Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
- Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.
