Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

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.

Everyday Food, July/August 2008

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Cook's Notes

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.

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Reviews (1)

6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
07/21/2009
What does the photo have to do with this recipe? I think it is misplaced.