Heirloom Tomato and Mediterranean Tuna Salad Napoleons

By City Share • 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

Combine the tuna, beans, olives, peppers, capers and scapes in a mixing bowl.
Mix the oil, vinegar, Dijon mustard, herbes de Provence and drizzle over the tuna mixture.
Layer the salad greens, tuna mixture, tomatoes and top with cheese curls.