Ingredients:
2 (6 ounce) cans tuna in water, well drained
4 medium tomatoes
1/4 cup green peppers, finely chopped
1/4 cup red peppers, finely chopped
1/3 cup pistachios, coarsely chopped
1 1/2 tablespoons capers, well drained
1/3 cup parmesan cheese, grated
1/8 cup purple onions, finely chopped
1 1/2 teaspoons parsley flakes
1/8 cup olive oil
4 tablespoons balsamic vinegar
1/2 teaspoon onion powder
1/2 teaspoon basil
1/2 teaspoon black pepper
1 1/2 teaspoons sugar (optional)
1/4 teaspoon rosemary
1 garlic cloves
1/4 teaspoon oregano
Directions:
Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
Pour over tuna mixture.
Add parmesan and mix well.
Chill until ready to serve.
Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
Fill each tomato with a tad more than 1/2 cup of the tuna.
Serve on a piece of leaf lettuce to add color to the plate.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.