this is one of my favorite savory combinations of flavors – tuna salad and a super ripe, juicy tomato.
if i were in a fancy restaurant, i’d call this a deconstructed tuna salad sandwich (to continue the metaphor, i also served it with toasted, buttered garlic bread), but i prefer to think of this as a super retro salad that you’d see in a cookbook from the 50s or 60s when they were all into this kind of thing.
it’s also SO SIMPLE but because it’s plated up all fancy, it feels a little more like a real dinner than a plain old tuna sandwich would. and quite healthy, too. (especially if you skip the bread…)
so, the base is mixed herbs and salad greens with cubed avocado and a rice wine and shallot vinaigrette.
the tuna salad has mayo, garlic powder, salt & pepper, relish and capers. nice and simple. i use a lot less mayo for this application that i would for a sandwich. it doesn’t need to stick together as well here.
most important is to first core your tomatoes, and then cut through them just enough that they open like flowers but stay connected to hold the tuna salad.