Tomatoes in the summer in all their shapes and sizes and colors are hard to beat but they need to be really ripe and tasty. So just pick out a variety (looking for contrasting colors and different sizes of tomatoes – just to make it prettier) and toss with a lemon basil vinaigrette – simple summer food at its best! The tuna I use comes in a jar and is superior to the canned type (in my opinion). The brand is Tonnino Tuna Fillets in Spring Water (available for purchase on my website under Food Products).
1 large beefsteak tomato – sliced or cut into eighths
A mixture of small red, yellow and purple tomatoes – halved
1 jar (6.7 oz.) Tonnino tuna fillets – drained and broken up
1 tbsp. chopped basil + extra for garnish
1 tbsp. Dijon mustard
Juice of 1/2 a lemon
2-3 tbsp. olive oil (taste dressing after 2 tbsp. and then decide if you need more oil)
Salt and lemon pepper
Arrange the tomatoes on a serving platter.
Top with tuna.
Make dressing – whisk mustard and lemon juice together, add basil, pour in the oil, shake together in a screw top jar so it emulsifies nicely – and drizzle over the salad.
Top with some chopped basil.
