Tuna Tonnato with Eggplant Salad

Ingredients

• 2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided
• 1 large anchovy fillet
• 1/4 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons drained capers
• 2 teaspoons fresh lemon juice
• 2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained
• 1 teaspoon finely chopped garlic
• 1/3 cup coarsely chopped parsley
• 1 teaspoon grated lemon zest
• 1 teaspoon red-wine vinegar
• 2 cups grape tomatoes, halved lengthwise
• 1/3 cup coarsely chopped mint
• 2 cups (1/2-inch) bread cubes from a country loaf, toasted
• Equipment: 4 (16-ounces) wide jars or containers with lids

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