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Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread

This recipe creates a vibrant Italian-inspired tuna salad, featuring a delightful blend of flaked tuna, briny green olives, and sweet tangerine segments, bound with mayonnaise, chives, and shallots. The flavorful salad is served atop perfectly grilled baguette slices, brushed with olive oil and rubbed with garlic, offering a harmonious contrast of textures and tastes. It's an elegant and refreshing appetizer or light meal, ready in just 25 minutes.
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Total Time 25 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American, Italian
Calories: 1882.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium tangerine
  • One 8-ounce jar Italian tuna in olive oil drained and lightly flaked
  • 1/4 cup mayonnaise
  • 16 pitted Picholine olives chopped
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper
  • 1 baguette split lengthwise
  • Extra-virgin olive oil for brushing
  • 1 large garlic clove peeled

Equipment

  • 1 Mixing Bowl For preparing the tuna salad.
  • 1 Cutting Board For preparing olives, chives, and shallots.
  • 1 Chef's Knife For mincing ingredients and segmenting tangerine.
  • 1 Grill Pan or Outdoor Grill For toasting the baguette slices.
  • 1 Spatula or Spoon For mixing the salad and spreading.

Method
 

  1. Prepare the tangerine: Peel the tangerine, remove any white pith, and carefully segment it, discarding any seeds.
  2. Prepare the salad ingredients: In a medium bowl, combine the drained and lightly flaked Italian tuna, chopped pitted Picholine olives, minced chives, and minced shallot.
  3. Dress the salad: Add mayonnaise to the tuna mixture. Gently fold to combine.
  4. Season the salad: Season the tuna salad with salt and freshly ground pepper to taste. Mix well and set aside.
  5. Prepare the baguette for grilling: Split the baguette lengthwise. Lightly brush the cut sides with extra-virgin olive oil.
  6. Grill the baguette: Heat a grill pan or outdoor grill over medium-high heat. Place the baguette halves cut-side down on the hot grill. Grill for 2-3 minutes, or until golden brown and lightly charred, then remove from heat.
  7. Flavor the grilled bread: While the bread is still warm, rub the cut, grilled sides with the peeled large garlic clove for an aromatic infusion.
  8. Assemble the dish: Spoon a generous amount of the Italian tuna, green olive, and tangerine salad onto each piece of grilled garlic bread.
  9. Serve immediately for optimal freshness and texture.

Notes

For this dish, the quality of your ingredients is paramount. Opt for high-quality Italian tuna packed in olive oil; it truly makes a difference in flavor and texture. When preparing the tangerine, aim for clean segments, removing all pith and membrane for a pure, sweet citrus burst without bitterness. The grilling of the baguette is crucial: achieve a beautiful char for smoky depth, but ensure it remains tender inside. Rubbing the grilled bread with garlic infuses it with aromatic warmth. Don't shy away from seasoning generously with salt and freshly ground pepper, tasting as you go to balance the briny olives, rich tuna, and bright tangerine. Consider adding a touch of tangerine zest to the salad for an elevated aromatic complexity.