Wild Caught Bonito with Garden ripe tomato

When nature does its thing, you can taste it in a sun-ripened garden tomato. 

Summer is the best time of year when you don't have to do much with ingredients; they are fresh, vibrant, and bursting with flavor.  I keep it simple and let the food shine with little fuss in prepping this dish.  Seek out heirloom tomatoes at your local farmer’s market, add various colors, and don't forget the herbs on top.  It is a bed of freshness that adds a depth of flavor to this dish and your palate. 

Ingredient

s

Serves 6

6 ripe garden tomatoes (sliced into wedges)

2 jars of Wild Caught Bonita (tuna) in Olive Oil (Cole's Wild Tuna)

1 jar of Crushed Black Olives (Divina Organic Olive Bruschetta)

1 handful of assorted herbs: fresh oregano, fennel fronds, lemon thyme ( loosely chopped)

1 tablespoon fresh lemon juice

2 tablespoons of Extra Virgin Olive oil

Sea Salt and Pepper to taste.

Prep Notes

In your favorite vessel, gently toss until all ingredients combine with flavor and color.  It is simple, easy, and tasty.

If you are near a fishmonger and have access to fresh fish, try grilling up sea bass, flounder, or local fish to swap out the jar of tuna.