This is based on a Ligurian-style caponata, with tuna as the main ingredient so the a taste of a premium sustainable canned fish like Wild Planet’s Wild Albacore really shines. Think of it as a mayo-free tuna salad. It’s meant to be made ahead to give the flavors time to develop, so mix it up tonight to enjoy for lunch tomorrow. It’s a winner spooned onto crostini or multigrain crackers, or tucked into pita bread.
2 (2-by-4-inch) whole wheat crackers (such as Al-Mok)
1 (5-ounce) can sustainably caught albacore tuna (such as Wild Planet)
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 teaspoon white wine vinegar, or more to taste
Sea salt, to taste
Finely chopped flat-leaf parsley (optional)
Soak the crackers in water for 15-20 minutes until soft; drain thoroughly.
Drain the tuna. If it’s packed in water, discard the water. If it’s packed in oil, reserve the oil to use in this recipe. Place the tuna in a small bowl, breaking it up with a fork. Add soaked crackers, olives and capers. Gently fold in oil, vinegar and salt to taste. Chill at least 1 hour and up to overnight. Serve sprinkled with parsley, if you like.
Adapted from La Cucina: The Regional Cooking of Italy (Rizzoli).
An Italian-style tuna salad, sans mayo, is delicious way to use premium, sustainably caught canned tuna.