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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.