Tuna and Tomato Salad
Servings
2Serving size
1 saladThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 medium Tomatoes (thickly sliced horizontally) |
| 1/4 small Red onion (thinly sliced) |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 1/8 tsp. Salt |
| 2 Tbsp. Olive oil |
| 1 Tbsp. Balsamic vinegar |
| 1 to taste Black pepper |
Instructions
Place small amounts of tuna on top of the tomatoes and onions.
Sprinkle the salt over the salad and then drizzle with oil and vinegar. Top with black pepper to taste. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is so deceptively simple and at once complex. It was served to me by Chef Luis at the Bodega Garmendia in Spain for lunch and is a staple of Spanish kitchens. The tomatoes are sweet and tart, there’s a bit of bite from the onion, savory tuna with the fruity olive oil. Just the sprinkle of salt and pepper finishes it off. It just tastes like a hot summer day in Spain: with a bowl of chilled pea soup and a crust of bread, you’re there (then time for a siesta).