For A Light Lunch, This No-Fuss Tuna And Tomato Salad Is Big On Flavor

This salad of tomato, tuna, and spring onion may look too simple and unassuming that you might think it doesn’t taste good. But surprisingly it’s one of the best salads you’ll ever make! When Chef Jill Sandique first tried this salad at Lolita in Barcelona, Spain, it was love at first sight (and bite). The secret is to use the best quality ingredients you can find—the freshest, ripest tomatoes, very good quality canned tuna, and extra virgin olive oil, no less.

Salad of Tomato, Tuna, and Spring Onion

Serves 2

• 2 large tomatoes, peeled and seeded
• 1 to 2 cans of tuna in olive oil or brine, drained
• 2 to 3 scallions, white part only
• 3 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• salt and pepper, to taste

1. Arrange tomatoes and tuna along the edge of plate.

2. Meanwhile, slice scallions into thin strips. Rinse with cold water and drain well. Set aside briefly.

3. In another bowl, whisk together red wine vinegar and olive oil. Season with salt and pepper. 

4. Toss half of dressing with the scallions. Place the dressed scallions in the middle of the plate. Drizzle the tomatoes and tuna with the other half of dressing.  

5. Cover dish with plastic wrap and chill for at 30 minutes to 1 hour. Serve cold or at room temperature.

This recipe first appeared in FOOD Magazine, April-May 2014 issue

Styling by Jill F. Sandique

Photography by Paulo Valenzuela