Tomato Panzanella w/Herbs, Lemon + Tuna Mayo

Name: Tomato Panzanella w/Herbs, Lemon + Tuna Mayo
Ingredients: 1 lemon (1½ fl oz | 45 ml), zest and juice; 1 Tbsp (9 g) white or black sesame seeds (optional); ½ cup (120 g) tuna mayo; Pinch of salt; ½ bunch parsley (1 oz | ½ cup | 30 g), stemmed, leaves left whole; 5 sprigs basil, stemmed, leaves left whole; 1 Tbsp (9 g) white or black sesame seeds (optional); Olive oil; 5 sprigs mint, stemmed, leaves left whole; 1 qt (about 2 lb | 910 g) cherry tomatoes, halved

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

1 qt (about 2 lb | 910 g) cherry tomatoes, halved
5

Fish course
Side dish
Gluten-free
Pescatarian

Method

Toss the tomatoes and herbs together with a glug of olive oil, the sesame seeds (if using), lemon zest and juice, and the salt. Schmear half the tuna mayo on a serving platter and top with the tomato salad. Dot the rest of the tuna mayo over the salad.