Heirloom Tomato and Mediterranean Tuna Salad Napoleons

By • July 25, 2010 • 0 Comments

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Author Notes: We have been experiencing quite the heat wave in New York City, and as a result we continue to create no-cook recipes. Here is one of our solutions. It would make a nice appetizer, side salad or main dish.City Share

Serves 4

  • 16 ounces tuna
  • 16 ounces cannellini beans
  • 1 handful Niçoise olives, pitted and chopped
  • 1 small roasted red pepper, finely chopped
  • 2 tablespoons capers
  • 3 scapes, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon herbes de Provence
  • 2 heirloom tomatoes, sliced
  • 4 cups salad greens
  • Parmesan cheese curls
  1. Combine the tuna, beans, olives, peppers, capers and scapes in a mixing bowl.
  2. Mix the oil, vinegar, Dijon mustard, herbes de Provence and drizzle over the tuna mixture.
  3. Layer the salad greens, tuna mixture, tomatoes and top with cheese curls.
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Tags: no cook, Summer

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