This tomato-tuna salad is served in Italy as a cold antipasto and it is a little different from the American version that I am familiar with.
The American version uses mayonnaise as a binder with celery and onion mixed with the tuna where this Italian version features capers, parsley and onion and a little olive oil instead of mayo.
I love all six of my Italian cookbooks and have adapted this recipe from my Italy Today-The Beautiful Cookbook. I would love to go off for an extended stay in Italy enjoying the foods from all the regions. Alas, it is not to be and probably just as well as I would pig-out every day and return as la-blimpo for sure.
This tomato-tuna salad makes a great low-calorie lunch in the summer-time when the vine-ripe tomatoes are so abundant and delicious . Serve on a bed of salad greens.
- 6 large ripe tomatoes (vine-ripened are best)
- 2 cans, water-packed (6-1/2 ounces each) drained
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 2 green onions, finely chopped
- 2 tablespoons olive oil
- 6 black olives for garnishment
- 5 ounces of fresh arugula or salad greens of choice
- Cut a slice off the top of each tomato and with a spoon, carefully scoop out the pulp to make a ‘shell’. Set aside 1 tablespoon of the pulp and reserve the remainder for another use.
- Add the drained tuna to a bowl and break it up with a fork as finely as possible. Add the reserved tomato pulp, capers, parsley and onion, drizzle the oil over the top and mix well.
- Spoon the the tuna mixture equally into the tomato shells. Add the arugula to six salad plates and place a filled tomato onto each plate. Add a black olive as garnishment to each tomato salad and serve.
Amount Per ServingCalories 141 Total Fat 6g Sodium 295mg Carbohydrates 6g Protein 15g