Layered Tuna and Tomatoes

Name: Layered Tuna and Tomatoes
Total time: 20 min
Yield: 4
Ingredients: 2 slice whole wheat bread; 3 tbsp. olive oil; salt and pepper; 1 tbsp. capers; 2 tbsp. red wine vinegar; 1 tsp. Dijon mustard; 1 can no-salt-added white kidney (cannellini) beans; 2 large beefsteak tomatoes; 2 large green heirloom tomatoes; 1 can tuna in olive oil; 1 hard-cooked egg; 1 tbsp. packed fresh flat-leaf parsley leaves

Published: Jul 13, 2010

Yields:

Total Time:

20 mins

Cal/Serv:

365

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Try mixing red beefsteak tomatoes and green heirloom tomatoes in this salad for lots of color. Tip: Green heirloom tomatoes are fully ripe, despite their color. If you can't locate them at your local market, use any other variety.

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Ingredients

2 slice whole wheat bread
3 Tbsp. olive oil
salt and pepper
1 Tbsp. capers
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 can no-salt-added white kidney (cannellini) beans
2 large beefsteak tomatoes
2 large green heirloom tomatoes
1 can tuna in olive oil
1 hard-cooked egg
1 Tbsp. packed fresh flat-leaf parsley leaves

Directions

1. Step 1In food processor with knife blade attached, pulse bread until coarse crumbs form. In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add crumbs and 1/8 teaspoon salt. Cook 5 minutes or until crisp and toasted, stirring occasionally. Transfer to large sheet of waxed paper to cool. If making ahead, transfer to airtight container and set aside at room temperature up to 1 day.
2. Step 2Prepare dressing: In small bowl, with wire whisk, mix capers, vinegar, mustard, 1/4 teaspoon freshly ground black pepper, and remaining oil until well blended. In medium bowl, toss beans with 1 tablespoon dressing. Cover and refrigerate remaining dressing up to 2 days.
3. Step 3On large platter, arrange tomatoes in one layer. Top with beans, tuna, and egg. Cover and refrigerate up to 1 day.
4. Step 4To serve, spoon dressing over entire mixture on platter and sprinkle with bread crumbs and parsley.