Rethink your standard tuna salad with this delicious recipe.
This vinegar-based tuna salad is far from the mayonnaise-centric rendition of deli counters and cafeterias.
First, you’ll marinate chickpeas in oil and vinegar to infuse them with flavor.
Photo: Photo by: Victor Protasio
These join oil-packed tuna, radicchio, and red onion, plus kalamata olives andcapers.
These last two flavor bombs cut through therichness of the tunaand mellow out the bold lettuce.
The result is sophisticated, delicious, and a revolution in the possibilities for canned tuna.
This recipe was developed by Anna Theoktisto.
Ingredients
1(15 1/2-oz.)
Let stand, stirring occasionally, 20 minutes.
Stir in tuna, radicchio, olives, capers, and onion.
Serve over arugula or cooked farro.
