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Under 30 Minutes

Under 30 Minutes

Mediterranean Tuna Salad with Croutons

Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 1/2 baguette, cut into 3/4-inch cubes (about 3 cups)
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 small garlic clove
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 head Boston lettuce (about 10 ounces), torn into pieces
  • 2 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
  • 1 English cucumber, halved lengthwise, seeded, and thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 2 cans (6 ounces each) tuna packed in olive oil, drained

Cook's Note

Tuna packed in olive oil is firmer and tastier than the water-packed variety. Crushing the garlic into a paste helps create a smooth, well-balanced dressing.

Directions

  1. Step 1

    In a large skillet, toss bread with 2 tablespoons oil; season with salt and pepper. Cook over medium heat, tossing frequently, until croutons are golden and crisp, 10 to 12 minutes. Set aside.

  2. Step 2

    Finely chop garlic, and sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl; whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.

  3. Step 3

    To bowl, add lettuce, tomatoes, cucumber, olives, and croutons; toss to combine. Divide salad among four plates, and top with tuna.

Source
Everyday Food, July/August 2008

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Reviews (1)

  • 21 Jul, 2009

    What does the photo have to do with this recipe? I think it is misplaced.