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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 20 min
Prep:: 18 min
Cook:: 2 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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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My Private Notes

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