Chef Chris Prosperi shares his favorite recipe for tomato dressing with tuna salad.
Ingredients for Dressing:
- 3 plum tomatoes, chopped
- 1 teaspoon Dijon mustard
- ¼ cup red wine vinegar
- ¼ cup tomato juice
- 1 teaspoon kosher salt
- 2 teaspoon sugar
- ¼ cup olive oil
Ingredients for Tuna Salad:
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- 2 - 6 ounce cans of tuna in water, drained and squeezed dry
- ½ cup chopped tomato
- ½ cup diced celery
- ½ cup diced red onion
- 2 tablespoons chopped parsley
In a food processor fitted with the metal blade, place all of the dressing ingredients. Set to chop for 1-2 minutes or until everything is fully incorporated and forms the consistency of a salad dressing.
Combine all tuna salad ingredients in a medium sized mixing bowl. Stir well and check seasoning.
Pour ¾ of the dressing onto the tuna until it is fully coated.
Add additional dressing, if desired, or reserve the rest for future use.
Refrigerated dressing may be held for up to 1 week. Serve with salad greens or as a sandwich.
This recipe makes four to six servings.