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



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; protein 18.1g; carbohydrates 10.7g; dietary fiber 1.7g; sugars 4.7g; fat 6.3g; saturated fat 0.7g; cholesterol 35.4mg; vitamin a iu 1484IU; vitamin c 21.5mg; folate 23.2mcg; calcium 27mg; iron 0.6mg; magnesium 17.1mg; potassium 338.3mg; sodium 341mg; thiamin 0.1mg.

2 vegetable, 2 lean meat, 1 fat