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- yield:
- 14
- total time:
- 20 Minutes
material
For tonnato dressing
- 1
4.9 oz canned oil packed tuna
- 1/3 B.C.
Olive oil
- 2 Tablespoon
mayonnaise
- 2 Teaspoon
Lemon zest and 1/4 cup lemon juice, plus lemon slices for garnish
- 1 Teaspoon
Capers (drained)
- 2
garlic
- 2
Anchovy fillets in olive oil
-
pepper
For salads
- 1
asparagus bunch (tough parts discarded)
- Four 1/2 Teaspoon
Olive oil, divided
-
Kosher salt
- 2
1 6-ounce head Little Gem lettuce, cut into quarters with core remaining
- 2
Slice whole wheat bread
- 2
4.9 ounces canned tuna in oil, drained and finely chopped
- 1/3 B.C.
finely chopped Italian parsley leaves
-
- Steps 1Make the dressing: In a blender on high speed, puree contents of the canned tuna (including oil), olive oil, mayonnaise, lemon zest and juice, capers, garlic, anchovies, and 1/4 cup freshly ground pepper for 1 minute, scraping down sides as needed, until smooth. If mixture is too thick, add more water, 1 tablespoon at a time, blending until smooth, and refrigerate.
- Steps 2Prepare the salad: Heat a grill or grill pan over high heat. Toss the asparagus with 1 teaspoon of oil and a pinch of salt. Grill, turning occasionally, until browned and tender, 5 to 6 minutes. Transfer to a cutting board.
- Steps 3Brush cut sides of lettuce with 1 1/2 tsp oil and brush bread with remaining 2 tsp oil. Grill lettuce, cut-side down, for 45 to 60 seconds per side until lightly browned. Grill bread for 1 to 2 minutes per side until nicely browned. When cool enough to handle, tear bread into small pieces and cut asparagus diagonally into bite-sized pieces. Transfer lettuce and asparagus to plates and top each plate with 1/4 cup dressing, top with tuna, croutons and parsley. Serve with lemon slices, if desired.
Serving Size: Approximately 425 calories, 39g fat (4.5g saturated fat), 35mg cholesterol, 616mg sodium, 18g carbohydrates, 3g fiber, 4g sugars (1.5g added sugars), 26g protein
Becca Miller (she/her) has worked in the Good Housekeeping Test Kitchen since 2018, researching and writing about delicious recipes, food trends, and popular cookware. She graduated from New York University with a liberal arts degree with a concentration in creative writing. She makes the best scrambled eggs, enjoys un-oaked Chardonnay, and prides herself on her love of reality TV.
