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 calories; 6.3 g total fat; 0.7 g saturated fat; 35 mg cholesterol; 341 mg sodium. 338 mg potassium; 10.7 g carbohydrates; 1.7 g fiber; 5 g sugar; 18.1 g protein; 1484 IU vitamin a iu; 22 mg vitamin c; 23 mcg folate; 27 mg calcium; 1 mg iron; 17 mg magnesium;