Name: Lemon-Dill Tuna Toasts with Bell Pepper, Artichoke & Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 6 (170 g) cans chunk light tuna in water; 1 ½ English cucumbers; 1 small bunch fresh dill; 3 cloves garlic; 3 lemons; ⅓ cup plain Greek yogurt; 3 red bell peppers; 2 shallots; 1 ½ (108 g) cans sliced black olives; 12 slices sourdough bread; black pepper; extra virgin olive oil; mayonnaise; oregano, dried; salt

Lemon-Dill Tuna Toasts with Bell Pepper, Artichoke & Cucumber SaladLemon-Dill Tuna Toasts with Bell Pepper, Artichoke & Cucumber Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

6 (170 g) cans chunk light tuna in water

1 ½ English cucumbers

1 small bunch fresh dill

3 cloves garlic

3 lemons

⅓ cup plain Greek yogurt

3 red bell peppers

2 shallots

1 ½ (108 g) cans sliced black olives

12 slices sourdough bread

black pepper

extra virgin olive oil

mayonnaise

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Zest and juice lemons. Divide between one medium and one large bowl, then set the large bowl aside for later use.

Trim, seed, and medium dice bell peppers. Add to the remaining medium bowl with the lemon.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Peel and mince shallots. Add to the bowl.

Drain and roughly chop artichoke hearts; drain olives. Add both to the bowl, along with salt and pepper, then stir to combine the veggie salad. Set aside.

Shave dill leaves off the stems; discard stems and mince the leaves. Add to the reserved large bowl with the lemon.

Peel and mince garlic. Add to the bowl along with yogurt, mayo, and spices, then whisk to combine the dressing.

Drain tuna, add to the bowl with the dressing, and flake with a fork. Stir to combine the tuna salad and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Divide bread between two large baking sheet pans, then drizzle with oil. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Spread the tuna salad over each toast, then top with a small portion of the veggie salad.

Divide toast between plates and serve with remaining salad on the side. Enjoy!

Open this recipe in Flambette