Tomato Salad with Canned Tuna, Capers, and Black Olives
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 6
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)½ teaspoon table salt 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice from 1 lemon3 tablespoons capers, chopped12 large black olives, such as kalamata or other brine-cured variety, pitted and chopped¼ small red onion, chopped fine (about ¼ cup)2 tablespoons chopped fresh parsley leaves Ground black pepper 1 (6-ounce) can solid white tuna in water, or oil-packed if prefer
Instructions
- Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
- Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.
Time
35 minutesYield
Serves 6Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
3 tablespoons capers, chopped
12 large black olives, such as kalamata or other brine-cured variety, pitted and chopped
¼ small red onion, chopped fine (about ¼ cup)
2 tablespoons chopped fresh parsley leaves
Ground black pepper
1 (6-ounce) can solid white tuna in water, or oil-packed if prefer
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
3 tablespoons capers, chopped
12 large black olives, such as kalamata or other brine-cured variety, pitted and chopped
¼ small red onion, chopped fine (about ¼ cup)
2 tablespoons chopped fresh parsley leaves
Ground black pepper
1 (6-ounce) can solid white tuna in water, or oil-packed if prefer
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
3 tablespoons capers, chopped
12 large black olives, such as kalamata or other brine-cured variety, pitted and chopped
¼ small red onion, chopped fine (about ¼ cup)
2 tablespoons chopped fresh parsley leaves
Ground black pepper
1 (6-ounce) can solid white tuna in water, or oil-packed if prefer
Why This Recipe Works
We wanted to come up with a simple summer tomato salad recipe that would make the most of (and use up) some of the tomato bounty from the garden. We managed it without too much trouble, discovering that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. We also discovered there's no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.
Instructions
- Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
- Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.
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