I thought I would pass along a recipe that was the perfect using your Spanish-Style Tuna. The sight spiciness of the Spanish-style tuna goes well with these Mediterranean flavors. It is terrific as light lunch, and is especially good now at the height of tomato season. Adapted from “Italian Classics” by the Editors of Cook’s Illustrated Magazine.

Ingredients

4 medium, ripe tomatoes (about 1 1/2 pounds; you can use red, yellow or a combination of colors)
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
3 tablespoons capers, chopped
12 large black olives, Kalamata or other brine-curred variety (try not to use the generic canned black olives as they have little flavor)
1/4 cup finely chopped small red onion
2 tablespoons chopped fresh parsley leaves
1 tablespoons chopped or shredded fresh basil leaves
fresh ground black pepper
1 6 oz. can Tuna Guys Spanish-Style Yellowfin Tuna, drained
Lettuce leaves

Directions

1. Core and halve the tomatoes, lengthwise, then cut each half into 4 or 5 wedges or chunks. Tomatoes should be nice and chunky. Toss the chunks with the salt in a large bowl; let rest until a small pool of tomatoes juice accumulates, 15 to 20 minutes. Do not drain as this will be the base for your dressing.

2. Meanwhile, whisk the oil, lemon juice, capers, black olives, onion, parsley and a generous amount of pepper to taste in a small bowl. Pour the mixture over the tomatoes and their accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.

3. Arrange the lettuce leaves on four plates.

4. Crumble the tuna over the tomatoes; toss to combine. Adjust the seasonings.

5. Spoon the tomato-tuna mixture over the lettuce leaves, garnish with the basil leaves, and serve immediately.

Cooking Information

Makes 4 servings.

Return to recipes