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
Niçoise olives, pitted and chopped
small roasted red pepper, finely chopped
apple cider vinegar
herbes de Provence
heirloom tomatoes, sliced
Parmesan cheese curls
In This Recipe
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.