Rachael Ray'S Ligurian Tuna Salad Recipe

Name: Rachael Ray'S Ligurian Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices white bread (thin cut like Pepperidge Farm); 1/3 lb green beans, trimmed; coarse salt; fresh ground black pepper; 2 romaine lettuce hearts, trimmed and shredded; 1 head radicchio (or treviso, shredded); fresh basil leaf (1 handful, torn); fresh flat leaf parsley (1 handful, chopped); 12 ounces tuna, in oil (Italian tuna, drained); 1/2 cup green Sicilian olives (pitted); 1 cup garbanzo beans, drained; 4 tablespoons caper berries, drained; 12 grape tomatoes or 12 tomatoes, on the vine; 1/2 cup corn (frozen); balsamic vinegar (6 years or older); extra virgin olive oil, for drizzling

Servings: persons

4 slices white bread (thin cut like Pepperidge Farm)
1/3 lb green beans, trimmed
coarse salt
fresh ground black pepper
2 romaine lettuce hearts, trimmed and shredded
1 head radicchio (or treviso, shredded)
fresh basil leaf (1 handful, torn)
fresh flat leaf parsley (1 handful, chopped)
12 ounces tuna, in oil (Italian tuna, drained)
1/2 cup green Sicilian olives (pitted)
1 cup garbanzo beans, drained
4 tablespoons caper berries, drained
12 grape tomatoes or 12 tomatoes, on the vine
1/2 cup corn (frozen)
balsamic vinegar (6 years or older)
extra virgin olive oil, for drizzling

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.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 slices white bread (thin cut like Pepperidge Farm), 1/3 lb green beans, trimmed, coarse salt, fresh ground black pepper, and more.

Yes, Rachael Ray'S Ligurian Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rachael Ray'S Ligurian Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions