Step 1

We like to serve this salad with grilled bread. You can substitute vine-ripened tomatoes for the heirlooms.

Step 2

Shingle tomatoes on 4 dinner plates and sprinkle with ½ teaspoon salt.

Step 3

Whisk oil, lemon juice, mustard, garlic, pepper, and remaining ¾ teaspoon salt together in large bowl. Reserve 2 tablespoons vinaigrette.

Step 4

Add tuna, parsley, olives, and shallot to remaining vinaigrette in bowl and toss gently to combine. Divide salad evenly among plates on top of tomatoes. Drizzle reserved vinaigrette over salads. Serve.