Valencian Tuna and Onion Salad



Serving size

about 1/2 cup
30 minutes
60 minutes

This recipe can easily be multiplied and keeps well for 2-3 days.

Valencian Tuna and Onion Salad


1 medium White onions (thinly sliced)
2 Tbsp. Olive oil
1 tsp.. Maple syrup
1/4 tsp. Salt
1 Tbsp. Liquid from a jar of pickles
16 cherry Grape or cherry tomatoes (sliced in half lengthwise)
1 Tbsp., ground Black pepper


Peel the onions and slice as thin as possible.

Place the sliced onions in a small mixing bowl with the olive oil, maple syrup, salt, the liquid from the pickles and fresh ground black pepper.

Toss gently to coat and chill for at least an hour (overnight is best).

Divide the mixture between four salad plates.

Top with the tuna divided between the four plates.

Top the tuna with the tomatoes and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Tomato and onion salads are very typical menu items in Spain. A variation of it can be found on the menu of almost every tapas bar and even fine dining restaurants. Sometimes it can be as simple as onions and tomatoes on a plate with some tuna and a couple of lemon wedges, with the chef leaving it for you to add salt and pepper.

"Life is like an onion: You peel it off one layer at a time, and sometimes you weep. Carl Sandburg, Poet"