If you do not have really ripe beefsteak tomatoes do not make this recipe. I bought mine in season at my local Farmer’s market which was serving little slices for people to taste. I used wild caught tuna in water in a glass container – tastier and denser than canned tuna, but canned tuna would work. Thin slices of onion and dried parsley are the only other ingredients, except for the drizzle of olive oil and salt and freshly ground pepper. Serve it on a bed of arugula. Could be an appetizer or a salad.
2 x beefsteak tomatoes – sliced
1 x 6.7 oz. jar of tuna
1/2 an onion – thinly sliced
Sprinkle of dried parsley
1 tbsp. extra virgin olive oil for drizzling
Salt and freshly ground black pepper
Arrange sliced tomatoes on a plate in a circle on a bed of arugula.
Place a circular slice of onion on each piece of tomato.
Place some tuna on each tomato slice and also in the middle of the circle.
Sprinkle some dried parsley over.
Drizzle with olive oil and season.