Want to impress at your next dinner party? This knockout recipe comes together fast with a few smart store-bought shortcuts, and it can be prepped ahead, then served on toasted baguette when the time is right.
The star here is the homemade aioli. If you’ve never made it, now’s the time. Garlicky, silky with olive oil, and bright from lemon, it’s a total game changer. You can use a good olive oil-based mayo, but once you try this (it takes 30 seconds in a wide-mouth mason jar), you won’t want to go back.
I think the classic pairing here would be a lovely Alberino- A Spanish white with good acidity and a touch of salinity that works beautifully with tuna. For another option, you could try this with Rosé from Provence or Navarra which both have crispness + freshness that can lift the dish and cleanse the palate.
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Ingredients
1 6oz. can of American Tuna with Salt
1 recipe homemade aioli (see recipe)
1 small shallot, minced
Juice from 1 lemon
3 Tbsp Parsley – chopped fine
1/4 cup extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1 jar piquillo peppers, drained, about 12 peppers total
1 baguette cut on a sharp bias, brushed with olive oil and toasted
Coarse sea salt, for serving
Sherry vinegar (optional)
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Directions:
Featuring: American Tuna with Salt
1. Combine the tuna, about ¼ cup of the Aioli, shallot, lemon and herbs to a bowl and mix gently. Season to taste.
2. Drain the peppers and working one at a time, use a small spoon to dish in some of your prepared tuna, making sure they are rather full. I don’t mind them being VERY plump.
3. Toast or grill your baguette, season with salt and serve right away.
4. If you like, these are also fantastic to be warmed a bit on the grill and then placed on top of some freshly grilled baguette. I like to finish them with a drizzle of good sherry vinegar as well for a bit of a sweet and sour kick.