We could eat salsa verde on pretty much anything, and it’s particularly good on this tomato and white bean salad. Serve with crusty bread to sop up all of the lovely juices.
1. To make the salsa verde, whisk together first 8 ingredients in a small bowl and season with salt and pepper to taste.
2. Meanwhile, cut the cucumber into ¼-inch half-moon slices. Combine in a large bowl or on a serving platter with the white beans, heirloom tomatoes, sliced red onion, and tuna. Toss with olive oil and red wine vinegar and season with salt and pepper.
3. Drizzle half the salsa verde over the top and serve the rest on the side.
Originally featured in No-Cook Cooking