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from the kitchen of Sharmagne Leland-St.John 12 large teardrop tomatoes, cut in half (if unavailable use cherry tomatoes 5 large scallion bulbs with the greens, coarsely chopped (if unavailable use 8 or 9 of the largest regular scallions) 1 large tin of tuna, drained and flaked (you may also use seared ahi tuna) Several fresh basil leaves, cut into strips Olive oil, to taste Balsamic vinegar, to taste Salt and freshly ground black pepper, to taste This is basically an "eyeball it" recipe. Portions of each addition can be whatever you wish, to taste. Cut the tomatoes in half and place in a large bowl. Add the chopped scallions, basil and tuna. Toss well to mix. Add the oil and vinegar. Toss again and chill before serving. Editor's Note: Since I am living most of the year in Tuscany now, certain foods are quite different here than they are in the rest of the world. The scallion bulbs here are as big as tulip bulbs and the "Tear Drop" tomatoes are 3 or 4 times the size of the ones I am used to in the U.S. Feel free to adjust as necessary to get the perfect rendition of this salad.
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