Shrimp and Tuna Salad with Vinaigrette

Prepare this salad at least four hours before serving to give the flavors enough time to meld. Serving it slightly chilled or at room temperature allows all the bright flavors to shine.

Serves 4 to 5
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients

FOR THE VINAIGRETTE

• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• ½ cup olive oil
• Salt and pepper, to taste
• 2 to 6 tablespoons chopped fresh flat-leaf parsley, depending on your preference for the herb

• 500 grams shrimp, steamed and peeled
• 2 salad tomatoes, seeded and diced
• 1 (184-gram) can solid tuna in water, drained and flaked
• Lemon wedges, to serve

Procedure
1. Make the vinaigrette: Whgisk all the ingredients together in a large bowl.

2. Add shrimps, chopped tomatoes, and cucumber to the vinaigrette in the bowl; toss to combine. Add tuna and toss to combine. Serve with lemon wedges. (The salad will keep in the refrigerator for up to 3 days.)