Tuna tonnato with eggplant salad

Try a delicious Tuna Tonnato with Eggplant Salad! This exquisite dish combines fresh tuna, creamy tonnato sauce, and roasted eggplant for a flavorful culinary experience.

Ingredients:

• 2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided
• 1 large anchovy fillet
• 1/4 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons drained capers
• 2 teaspoons fresh lemon juice
• 2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained
• 1 teaspoon finely chopped garlic
• 1/3 cup coarsely chopped parsley
• 1 teaspoon grated lemon zest
• 1 teaspoon red-wine vinegar
• 2 cups grape tomatoes, halved lengthwise
• 1/3 cup coarsely chopped mint
• 2 cups (1/2-inch) bread cubes from a country loaf, toasted

Instructions:

1. Combine 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until well blended to create tonnato sauce.
2. Pulse together eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until mixed but not completely smooth.
3. Mix tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Portion out eggplant mixture into jars and alternate layers with remaining tuna (broken into large pieces), tonnato sauce, croutons, and tomatoes (along with their juices) on top. Drizzle with olive oil.

Summary:

• Calories: 1820 kcal
• Fat: 107 g
• Protein: 123 g
• Carbs: 96 g
• Potassium: 3475 mg
• Magnesium: 311 mg