I'm a big fan of tuna canned in olive oil. I know there was a huge health craze and practically all of the tuna canners started canning their fish in water but I prefer the tuna canned in olive oil: to me it tastes better (YumSugar disagrees with me on this one, but says she rarely uses canned tuna and prefers the real stuff). If you have yet to try a recipe that calls for canned tuna in olive oil as an ingredient, I would recommend using a can of the good stuff to make today's special recipe. It's easy, healthy (yes even if it was packed in olive oil), and delicious. Not your ordinary tuna salad, this one includes bright tangy tangerines and salty olives, for the recipe, read more
1 medium tangerine
One 8-ounce jar Italian tuna in olive oil, drained and lightly flaked
1/4 cup mayonnaise
16 pitted Picholine olives, chopped
2 tablespoons minced chives
1 tablespoon minced shallot
Salt and freshly ground pepper
1 baguette, split lengthwise
Extra-virgin olive oil, for brushing
1 large garlic clove, peeled
- Light a grill.
- Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.
- In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
- Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer.
Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.
Make Ahead: The tuna salad minus the tangerines can be refrigerated overnight. Fold in the fruit and grill the bread just before serving.