This tuna salad is perfect for those hot summer days when tomatoes are abundant and cooking is out of the question.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

181.3 calories; protein 18.1g 36% DV; carbohydrates 10.7g 3% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 4.7g; fat 6.3g 10% DV; saturated fat 0.7g 4% DV; cholesterol 35.4mg 12% DV; vitamin a iu 1484IU 30% DV; vitamin c 21.5mg 36% DV; folate 23.2mcg 6% DV; calcium 27mg 3% DV; iron 0.6mg 3% DV; magnesium 17.1mg 6% DV; potassium 338.3mg 10% DV; sodium 341mg 14% DV; thiamin 0.1mg 5% DV.