Tuna Salad with Herb Toast

  • Level: Easy
  • Total: 20 min
  • Prep: 18 min
  • Cook: 2 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.

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