Recipe by Susie D
This is far from the traditional tuna salad. This tastes like summer if you use garden fresh tomatoes. A great lunch idea and can be made ahead. I served this with crunchy bread sticks and fresh fruit. Created for RSC #6 Contest.
Top Review by JackieOhNo!
This was fantastic and really hit the spot! I had some beautiful ripe garden tomatoes, which were perfect in this dish. I also added some minced kalamata olives, which is the only change I made. What a wonderful lunch I enjoyed! I wished I'd taken a photo, but I ate it too fast! Made for Culinary Quest 2016.
- 2 (340.19 g) can tuna in water, well drained
- 4 medium tomatoes
- 59.14 ml green pepper, finely chopped
- 59.14 ml red pepper, finely chopped
- 78.07 ml pistachios, coarsely chopped
- 22.18 ml capers, well drained
- 78.07 ml parmesan cheese, grated
- 28.39 ml purple onion, finely chopped
- 7.39 ml parsley flakes
- 28.39 ml olive oil
- 59.16 ml balsamic vinegar
- 2.46 ml onion powder
- 2.46 ml basil
- 2.46 ml black pepper
- 7.39 ml sugar (optional)
- 1.23 ml rosemary
- 1 garlic clove
- 1.23 ml oregano
Directions See How It's Made
- Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
- Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
- Pour over tuna mixture.
- Add parmesan and mix well.
- Chill until ready to serve.
- Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
- Fill each tomato with a tad more than ½ cup of the tuna.
- Serve on a piece of leaf lettuce to add color to the plate.