Rachael Ray's Ligurian Tuna Salad

“This is a nice combination of ingredients that makes your tuna salad anything but traditional. I used red leaf lettuce, and I didn't have caper berries. The fresh basil and parsley give this a nice flavor. Recipe from Rachael Ray's Cooking 'Round the Clock--30 Minute Meals.”

Ingredients Nutrition


  1. Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
  2. While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
  3. Let bread cool (it will take a curled shape).
  4. Place green beans in a small skillet and cover with water.
  5. Bring to a boil and add salt. Simmer about 3 minutes.
  6. Drain beans and place in cold-water bath (drain again).
  7. Chop into bite-size pieces and reserve.
  8. Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
  9. Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
  10. Drizzle salads with balsamic vinegar and extra-virgin olive oil.
  11. Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.

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