Tuna and Heirloom Tomato Salad with Olives and Parsley

Name: Tuna and Heirloom Tomato Salad with Olives and Parsley
Yield: Serves 4
Ingredients: 4 , heirloom tomatoes, cored and sliced ½ inch thick; 1 1/4 teaspoons, table salt, divided; 1/3 cup, extra-virgin olive oil; 1 1/2 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1 , garlic clove, minced; 1/4 teaspoon, pepper; 3 (6-ounce) jars, oil-packed tuna, drained (1½ cups); 1 cup, fresh parsley leaves; 1/2 cup, pitted Kalamata olives, halved; 1 , shallot, sliced thin

3 comments

Appears in Cook's Country August/September 2020

This light, satisfying supper puts the “salad” in “tuna salad.”

SERVES4

TIME30 minutes

Tuna and Heirloom Tomato Salad with Olives and Parsley

WHY THIS RECIPE WORKS

High-quality oil-packed tuna added richness and superior flavor.

This is a members' feature.