Various Tomatoes and Tuna Salad (serves 4)

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.


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