​Summer Tomato and Tuna Salad

If you think canned tuna belongs between two slices of bread, think again, this vibrant salad is just as easy to make, healthier, and a whole lot more exciting.

Original recipe courtesy of View from Great Island.

Total Time 6 Servings


  • 3 full sized heirloom tomatoes, sliced
  • 2 cups assorted heirloom cherry tomatoes, cut in half
  • 2 5-ounce cans Genova Albacore Tuna in Olive Oil
  • handful of fresh basil, both purple and green
  • sea salt and fresh ground pepper to taste
  • Extra virgin olive oil for drizzling
  • Sherry or balsamic vinegar for drizzling


  1. Arrange the sliced tomatoes on a platter, and top with the cherry tomatoes.
  2. Spoon the tuna and some of the olive oil it's packed in over the tomatoes. Scatter the basil across the salad.
  3. Season with salt and pepper to taste, and then drizzle with the extra virgin olive oil and vinegar.
  4. Enjoy right away.

About the Author

I love to make beautiful food, photograph it, and write about it, but mostly, I just love to EAT.  Isn’t that what it’s all about?  My food is bold and vibrant, but I try to keep it honest and unfussy.