Tuna Salad with Herb Toast

Name: Tuna Salad with Herb Toast
Prep time: P0Y0M0DT0H18M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 20 min

Prep: 18 min
Cook: 2 min

Yield: 4 servings

Nutrition Info

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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.

Photograph by Justin Walker

Courtesy of Food Network Magazine