10 Nov TOMATO-TUNA SALAD
4 cups drained canned tomatoes (save the juice for another use)
1-1/4 cup finely chopped red onions
6 hard-cooked eggs, chopped
1-1/2 cup drained canned tuna in olive oil in chunks (reserve the oil )
1 cup finely sliced pitted green or black olives
1-1/2 tsp sea salt
1/2 cup extra virgin olive oil
Boston lettuce leaves for serving
Chopped fresh basil and dried oregano for garnish
Rye bread for serving
-Core the tomatoes and cut them into pieces. Place them in a large bowl, add onion, eggs, tuna, olives and salt.
-Combine the oil drained from the tuna and mixed with the olive oil. Add to the salad and combine gently. Let the salad stand at room temperature for 30 minutes before serving.
-Line shallow bowls with lettuce. Spoon the salad mixture into the bowls. Garnish with chopped basil and dried oregano. Serve with rye bread.