Serves 4


  • 1½ Tbsp. Dijon mustard
  • 1½ Tbsp. chopped capers, plus 1½ Tbsp. caper brine
  • 3 Tbsp. lemon juice
  • 7 Tbsp. extra-virgin olive oil
  • 8 large Cerignola olives (3 ounces), pitted and chopped
  • ¾ tsp. kosher salt, plus a pinch, divided
  • 2 pints cherry tomatoes, halved
  • 1 tsp. granulated sugar
  • 1 (14-ounce) head romaine lettuce, torn into bite-size pieces
  • 4 scallions, minced
  • 1 cup basil leaves, torn
  • 2 (6-ounce) jars or cans tuna packed in olive oil, drained and coarsely flaked
  • Ground black pepper


    Total time: 35 minutes

    In a medium bowl, whisk together mustard, capers, brine, and lemon juice. Whisk in olive oil, stir in olives and season with ¾ tsp. salt. Set aside. In a large bowl, toss cherry tomatoes with sugar and remaining pinch of salt. Add 2 Tbsp. reserved dressing and toss; set aside. In another large bowl, toss together romaine, scallions and basil. Add remaining dressing and toss well. Place in center of a large platter. Arrange dressed cherry tomatoes and tuna around salad, sprinkle with pepper and serve.

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