Marinated Tomatoes with White Beans, Olives and Tuna
Leaning in on Mediterranean and Spanish cuisine, this marinated tomato salad relies on fresh from the garden tomatoes and herbs like tarragon and parsley. And then mixes them with pantry staples like an onion, cannellini beans, tuna, olives, capers and vinegar. No shopping list. No runs to the grocery store. Serve it with a piece of thick toasted crusty bread to soak up all that juicy tomato goodness.
Equipment
- medium covered bowl
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1-½ tablespoons capers plus 2 teaspoons brine
- 2 garlic cloves minced
- 1-½ teaspoons kosher salt
- 1-½ pounds mixed tomatoes cored and cut into 1” pieces
- ½ small red onion very thinly sliced
- 15 oz. can cannellini beans or white beans
- 7.7 oz. solid white tuna packed in olive oil lightly drained and flaked
- ¾ cup pitted mixed olives cut in half (preferably Castelvetrano and/or kalamata)
- 2 tablespoons fresh chopped flat-leaf parsley plus more for garnish
- 1 tablespoon fresh chopped tarragon plus more for garnish
- salt and pepper to taste
- crusty bread for serving
Instructions
- Whisk together oil, vinegar, capers, brine, garlic and salt in a medium bowl. Add tomatoes and sliced onions and mix to combine. Cover and marinate in the refrigerator for 1 to 8 hours.
- Add white beans, flaked tuna, olives, parsley and tarragon and toss to combine.
- Transfer to a serving dish or platter. Serve with or over toasted slices of bread.