This tuna salad is perfect for those hot summer days when tomatoes are abundant and cooking is out of the question.
Active Time: 20 minutes |
Total Time: 40 minutes
2 cloves garlic, crushed and peeled
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic, or red-wine vinegar
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper
2 6-ounce cans chunk light tuna, drained and flaked (see Note)
1/2 cup diced roasted red peppers
1/4 cup chopped pitted black olives
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives, or scallion greens
2 tablespoons drained capers
4 large vine-ripened tomatoes
Several fresh basil leaves for garnish
Mash garlic and salt into a paste; transfer to a large bowl. Add oil, vinegar, lemon juice and black pepper. Whisk until well blended. Add tuna, red peppers, olives, chopped basil, chives (or scallions) and capers. Toss gently to combine.
Slice tomatoes 1/2 inch thick and arrange on a serving platter. Sprinkle tuna mixture evenly over tomatoes. Let stand 20 minutes to let flavors meld. Garnish with whole basil leaves just before serving.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
35 mg Cholesterol;
10 g Carbohydrates;
18 g Protein;
2 g Fiber;
342 mg Sodium;
317 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 2 lean meat, 1 fat
Tips & Notes
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.