Tuna & Tomatoes Provencal

I eat a lot of tuna and this dish from the Mediterranean area of Southern France is delicious!

Total Time: 40 minutes

Ingredients (4 servings)

• 2 cloves garlic, crushed and peeled
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic, or red-wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon freshly ground pepper
• 2 6-ounce cans white albacore tuna, packed in water, drained and flaked
• 1/2 cup diced roasted red peppers
• 1/4 cup chopped pitted black olives
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh chives, or scallion greens
• 2 tablespoons drained capers
• 4 large vine-ripened tomatoes
• Several fresh basil leaves for garnish

Preparation

1. Mash garlic and salt into a paste; transfer to a large bowl. Add oil, vinegar, lemon juice and black pepper. Whisk until well blended. Add tuna, red peppers, olives, chopped basil, chives (or scallions) and capers. Toss gently to combine.
2. Slice tomatoes 1/2 inch thick and arrange on a serving platter. Sprinkle tuna mixture evenly over tomatoes. Let stand 20 minutes to let flavors meld. Garnish with whole basil leaves just before serving.

Nutrition

Per serving: 180 calories; 6 g fat ( 1 g sat , 4 g mono ); 35 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 18 g protein; 2 g fiber; 342 mg sodium; 317 mg potassium.

** Be sure to buy domestic albacore to keep the mercury to a minimum.