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This recipe makes good use of your extra summer tomatoes. I use solid pack white tuna.
Ingredients 4-5 Large Vine-Ripened Tomatoes 1/2 tsp. Salt 3 Tbsp. Extra-Virgin Olive Oil 1 Tbsp. Lemon Juice 3 Tbsp. Capers, Chopped
12 Black Olives, Such as Kalamata or Other Brine-Cured, Pitted and Chopped 1/4 Cup Red Onion, Chopped Fine 2 Tbsp. Fresh Parsley, Chopped Ground Black Pepper 2 6-Ounce Cans Tuna, Oil-or Water-Packed, Drained
Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in bowl; let rest until liquid accumulates, 15 to 20 minutes. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
Crumble tuna over tomatoes, toss to combine. Adjust seasonings and serve immediately. |
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