This is less a recipe and more of a lesson in simplicity. Seasonal cooking is all about using the most premium ingredients you can find and just letting them shine.
Enjoy with a crisp glass of Rose from Provence and plenty of sunshine.
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Ingredients
1 can American Tuna Albacore
1/2 Walla Wall or Vidalia onion, halved lengthwise, then cut
crosswise into half-moons (1/2 cup)
1 lb large heirloom tomatoes. Any assortment will do
Fresh basil, torn
2 Tablespoons of good olive oil
½ lemon
Kosher salt
Fresh ground black pepper
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Directions:
Featuring: American Tuna with Salt
1. Remove the core from the tomatoes and slice into wedges.Place on a plate and season liberally with kosher salt and allow to marinate.
2. Halve and peel the sweet onion. Slice thinly crosswise into strips.
3. Toss the tomato and onion with good oil, salt and a crack of black pepper.
4. Gently break apart the tuna into the bowl and season with a squeeze of lemon.
5. Tear some basil into small pieces and toss the whole thing, taking care not to smash anything. Plate and finish with salt and a drizzle of your best olive oil.