Tuna, Tomato, Olive & Caper Salad


¼ teaspoon onion powder
¼ teaspoon granulated garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon C&H® or Domino® sugar
1½ pounds fresh tomatoes, cut into ½-inch rounds
1 recipe Parsley & Basil Vinaigrette Dressing (see below).
4 tablespoons drained capers
1 cup cured black olives, pitted and cut in half
½ red onion, thinly sliced and marinated in 1 cup chilled water and 2 tablespoons white balsamic vinegar for at least 30 minutes, then drained
1 cup tuna (preferably Ventresca) packed in olive oil, drained

Parsley & Basil Vinaigrette Dressing:
2 tablespoons fresh parsley, chopped
1 tablespoon basil, chopped
2 tablespoons white balsamic vinegar
½ teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil


Serves 4

Mix all the dry spices and the sugar, then sprinkle over both sides of the sliced tomatoes and let them sit for about 15 minutes.

To prepare the Vinaigrette Dressing:

Place all the ingredients into a bowl and whisk well until they are all amalgamated into a delicious salad dressing.

To assemble the salad:

Place 3 tomato rounds on each serving plate. Top each round with 2 teaspoons of the dressing.

According to your own liking, pile on top of the tomatoes the drained capers, the sliced olives, the sliced red onion and finally the pieces of tuna. Dress the salad and serve, drizzling each plate with some of the remaining dressing.