Valencian Tuna and Onion Salad
Servings
4Serving size
about 1/2 cupThis recipe can easily be multiplied and keeps well for 2-3 days.
Ingredients
| 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 |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.