Heirloom Tomato & Tuna Salad (with canned tuna)

tuna tomato salad on a round white plate

Heirloom Tomato & Tuna Salad (with canned tuna)

When tomatoes are ripe, juicy, and plentiful, this Heirloom Tuna Tomato Salad highlights their sweet and savory flavors with some really nice canned tuna and quick marinated onions. A light vinaigrette ties it all together for a super simple, summary and quick meal.

Course Appetizer, Salad

Cuisine American

Diet Gluten Free, Low Lactose

Keyword easy summer lunch

Prep Time 15

Servings

Calories 227kcal

Author Agile Test Kitchen

Equipment

1 small bowl to marinate the onions
1 small bowl to mix the vinaigrette
1 serving bowl or platter

Ingredients

Marinated Onions

¼ ea large onion sliced about ¼" thick
1 Tb sherry vinegar or light colored vinegar of your choice, such as red wine, apple cider, or rice vinegar
½ teaspoon salt or 1 teaspoon kosher salt
½ teaspoon coconut sugar or sweetener of choice

Salad

1 lb ripe heirloom tomatoes
10 oz canned tuna packed in oil

Vinaigrette

2 Tb extra virgin olive oil
1 Tb sherry vinegar or light colored vinegar of your choice
2 teaspoon chopped parsley
1 teaspoon Dijon mustard
¼ teaspoon salt or ½ teaspoon kosher salt
¼ teaspoon coconut sugar

Optional Garnish

parsley leaves
freshly ground black pepper

Instructions

Marinated Onions

Mix together the onion, vinegar, salt and coconut sugar. Some of the salt and sugr granuales might not dissolve right away, and that is ok.
Let sit while the rest of the salad is prepared.

Salad

Remove the stem end of the tomato with a paring knife. Slice into wedges or sliced. Arrange on a serving platter.
Drain the canned tuna packed in oil. (You can reserve the oil if you'd like to use if for the viniagrette.) Break the tuna into chunks and arrange on the serving platter with the tomatoes.

Vinaigrette

Whisk together the vinaigrette ingredients - olive oil, vinegar, mustard, parsley, salt, and sugar. Drizzle over the tomatoes and tuna.
Sprinkle on parsley leaves and black pepper is using. Drizzle over the tomatoes and tuna. Serve immediately.

Notes

This serves 4 as a small appetizer for sharing or 2 as a main course.
This does not take well to being prepared ahead, since the tomatoes will leach liquid as they sit with the salt. Best to prepare the vinaigrette and marinated onions ahead of time, but assemble everything just before serving.
Tomatoes generally don't like the fridge, since the cold affects their texture. Leave tomatoes on the counter until ready to eat.

Recipe adapted from 'Eat Like a Girl: 100+ Delicious Recipes to Balance Hormones, Boost Energy, and Burn Fat,' by Dr. Mindy Pelz.

Nutrition