Tuna & Tomatoes Provençale

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Tuna & Tomatoes Provençale

Tuna & Tomatoes Provençale

This tuna salad is perfect for those hot summer days when tomatoes are abundant and cooking is out of the question.

Serves 6

Prep Time 20 min

Total Time 40 min.


  • 2 cloves garlic, crushed and peeled
  • 1/2 teaspoon kosher salt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic, or red-wine vinegar
  • 2 tablespoon lemon juice
  • 1/2 teaspoon freshly ground pepper
  • 2 6-ounce ca chunk light tuna, drained and flaked (see Note)
  • 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 tablespoon drained capers
  • 4 large vine-ripened tomatoes
  • Several fresh basil leaves for garnish

Cooking Directions

Step 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.

Step 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.