Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, crushed and peeled

  2. 1/2 teaspoon kosher salt

  3. 2 tablespoons extra-virgin olive oil

  4. 2 tablespoons balsamic, or red-wine vinegar

  5. 2 tablespoons lemon juice

  6. 1/2 teaspoon freshly ground pepper

  7. 2 6-ounce cans chunk light tuna, drained and flaked (see Note)

  8. 1/2 cup diced roasted red peppers

  9. 1/4 cup chopped pitted black olives

  10. 1/4 cup chopped fresh basil

  11. 1/4 cup chopped fresh chives, or scallion greens

  12. 2 tablespoons drained capers

  13. 4 large vine-ripened tomatoes Several fresh basil leaves for garnish

Instructions Jump to Ingredients ↑

  1. Mash garlic and salt into a paste; transfer to a large bowl. Add oil, vinegar, lemon juice and black pepper. Whisk until well blended. Add tuna, red peppers, olives, chopped basil, chives (or scallions) and capers. Toss gently to combine. Slice tomatoes 1/2 inch thick and arrange on a serving platter. Sprinkle tuna mixture evenly over tomatoes. Let stand 20 minutes to let flavors meld. Garnish with whole basil leaves just before serving.


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