This is a light and tasty lunch. I took a nice, ripe, juicy, large beefsteak tomato and cut it into four thickish slices (2 per person) and topped it with good quality tuna (which makes all the difference) mixed with a little parsley and red onion and home made vinaigrette. Simple and super!
1 ripe beefsteak tomato – cut into 4 slices and sprinkled with salt
1 x 6.7 oz jar of tuna fillets (Tonnino brand) or equivalent – drained and flaked
1 tbsp. red onion – finely chopped
1 tbsp. parsley – finely chopped
Place tomato slices on a plate. Mix tuna, red onion and parsley together with vinaigrette (1 tsp. Dijon mustard, 1 tbsp. Champagne wine vinegar, 3 tbsp. olive oil – it makes more than enough).