This recipe is based on a Ligurian-style caponata, with tuna as the main ingredient so that the taste of a premium sustainable canned fish like Wild Planet’s Wild Albacore really shines. Think of it as a mayo-free tuna salad. It’s meant to be made ahead to give the flavors time to develop, so mix it up tonight to enjoy for lunch tomorrow. It’s a winner spooned onto crostini or multigrain crackers, or tucked into pita bread.
Ingredients
- 2 2-by-4-inch whole wheat crackers (such as Al-Mok)
- 5 ounces sustainably caught albacore tuna (such as Wild Planet)
- 1/2 cup green olives, chopped
- 1 tablespoon capers, rinsed
- 1 tablespoon extra virgin olive oil, plus 2 teaspoons
- 1 teaspoon white wine vinegar, or more to taste
- sea salt, to taste
- flat-leaf parsley, finely chopped (optional)
Instructions
- Soak the crackers in water for 15-20 minutes until soft, and drain thoroughly.
- Drain the tuna. If it’s packed in water, discard the water. If it’s packed in oil, reserve the oil to use in this recipe. Place the tuna in a small bowl, breaking it up with a fork. Add soaked crackers, olives and capers. Gently fold in oil, vinegar and salt to taste. Chill at least 1 hour and up to overnight. Serve sprinkled with parsley, if you like.
Servings: 2
Adapted from La Cucina: The Regional Cooking of Italy (Rizzoli).
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