Photo by City Share
City Share's Notes:
Expand16 ounces tuna Ask a question about this ingredient
16 ounces cannellini beans Ask a question about this ingredient
1 handful Niçoise olives, pitted and chopped Ask a question about this ingredient
1 small roasted red pepper, finely chopped Ask a question about this ingredient
2 tablespoons capers Ask a question about this ingredient
3 scapes, chopped Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons apple cider vinegar Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
1 teaspoon herbes de Provence Ask a question about this ingredient
2 heirloom tomatoes, sliced Ask a question about this ingredient
Combine the tuna, beans, olives, peppers, capers and scapes in a mixing bowl.
Ask a question about this stepMix the oil, vinegar, Dijon mustard, herbes de Provence and drizzle over the tuna mixture.
Ask a question about this stepLayer the salad greens, tuna mixture, tomatoes and top with cheese curls.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
