Tuna and Heirloom Tomato Salad with Olives and Parsley

Name: Tuna and Heirloom Tomato Salad with Olives and Parsley
Yield: Serves 4
Ingredients: 4 , heirloom tomatoes, cored and sliced ½ inch thick; 1 1/4 teaspoons, table salt, divided; 1/3 cup, extra-virgin olive oil; 1 1/2 tablespoons, lemon juice; 1 tablespoon, Dijon mustard; 1 , garlic clove, minced; 1/4 teaspoon, pepper; 3 (6-ounce) jars, oil-packed tuna, drained (1½ cups); 1 cup, fresh parsley leaves; 1/2 cup, pitted Kalamata olives, halved; 1 , shallot, sliced thin

Main Courses
Side Dishes
Fish & Seafood
Weeknight
Salads

By Alli Berkey ･ Appears in Cook's Country August/September 2020

This light, satisfying supper puts the “salad” in “tuna salad.”

SERVES 4

TIME 30 minutes

Tuna and Heirloom Tomato Salad with Olives and Parsley

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