Spanish · Lunch
Tomato and Tuna Salad
A Spanish-style salad of flaked poached tuna over sliced ripe tomato, red onion and green pepper, dressed lightly with olive oil, sherry vinegar and oregano. Simple, cold and bright, it leans on lean tuna and vegetables rather than bread or heavy oil for its Mediterranean character.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
304Calories
34.8gProtein
13.4gFat
13.6gCarbs
6.8gSugar
3.9gFiber
682mgSodium
61mgChol
2.2gSat Fat
950mgPotassium
60mgCalcium
2.1mgIron
3.2mcgVitamin B12
38mgVitamin C
Goes well with
Albariño Wine
local
Horchata de Chufa
international
low-calorie
gluten-free
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the tomato into rounds, thinly slice the red onion and green bell pepper, and pat the tuna fillet dry with paper towel.
2
Poach
Bring a small pot of water to a gentle simmer over medium heat and poach the tuna fillet 5 to 6 minutes until it flakes easily with a fork and is opaque throughout.
3
Build
Arrange the tomato slices on a plate, scatter the onion, green pepper, capers and sliced olives over the top, then flake the poached tuna over the vegetables.
4
Plate
Drizzle with olive oil and sherry vinegar, sprinkle with oregano, salt and black pepper, and serve immediately at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh tuna fillet
- 22 medium tomato
- 11 small red onion
- 11 green bell pepper
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp capers, drained
- 88 green olives
