Chef notes
This Mediterranean-inspired (and mayo-free) tuna salad is the ultimate hot-day recipe that makes use of some of the tastiest jars in your pantry. It is packed with Italian antipasti flavors like marinated artichokes, capers, roasted red peppers, and spicy Calabrian chilies. It’s fantastic on its own, but also makes for an incredible twist on the classic tuna melt when paired with pesto spread and three different kinds of Italian cheese. I love this one for quick summer lunches or dinners. Just add a salad, a bag of chips and your favorite beverage. The tuna salad can be made up to three days in advance. Keep refrigerated in an airtight container.
Special Kitchen Equipment Required: Box grater (optional for grating cheese)
Technique Tips: Hand-shredding cheese is preferred because you’ll end up with cheese that melts better than store-bought shredded cheese which usually has additives to keep it from sticking together in the bag.
Toasting the bread before adding the filling keeps it from getting soggy.
Swap Option: Olive-oil packed tuna is more flavorful and works best for this recipe, but you can use drained water-packed tuna as well and add olive oil separately.
Add or substitute other antipasti ingredients you have on hand such as banana peppers, pitted green or black olives and marinated mushrooms.
You can swap ciabatta bread with focaccia or any other crusty sandwich bread.
You can substitute 1 teaspoon dried red pepper flakes for the Calabrian chiles.
Dining and Cooking