I served this as the salad course at a dinner party and it was delicious! I love the tuna mixed with the tart lemon and acidity of the tomatoes! It was also a very elegant, pretty dish. There are a few things I'd do different though. First, I made each salad way too big. With such sharp flavors, as a precursor to the entree, 2 thick tomato slices would be plenty. Also, be sure to buy good-quality beans and tuna, or it's just not as attractive. I will make this again!!
Dish was served at a food and wine tasting dinner - flavors were wonderful and paired perfectly with a sauvignon blanc - could be done as a "small plate" with only one slice of tomato or main course with more generous portions. Held up well to being made ahead of time and served later - will definitely make again
I could dream of this taste -
I ended up serving leftovers over toasted bread. If you serve it that way, I suggest mashing the beans & some of the dressing into a paste, then spreading that on the bread, then tomatoe & tuna on top of that.
Fabulous for summer tomatoes.
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