From Gourmet Magazine, August 2008. Recipe by Paul Grimes and Shelley Wiseman. Available at .
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
Directions
Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers and lemon juice in a blender until smooth to make tonnato sauce.
Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
Toss tomatoes with mint, K teaspoon salt and 1/4 teaspoon pepper.
Divide eggplant mixture among plates and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.
